![Histoire de l'Alimentation et de la Gastronomie depuis la Préhistoire jusqu'à nos Jours, etc. [With illustrations.]. PDF](https://books.google.com/books/content/images/frontcover/cssTzgEACAAJ?fife=w150-h200)
Author: Alfred GottschalkPublisher:
ISBN:
Category :
Languages : fr
Pages :
Book Description
Histoire de l'Alimentation et de la Gastronomie depuis la Préhistoire jusqu'à nos Jours, etc. [With illustrations.].
![Histoire de l'Alimentation et de la Gastronomie depuis la Préhistoire jusqu'à nos Jours, etc. [With illustrations.]. PDF](https://books.google.com/books/content/images/frontcover/cssTzgEACAAJ?fife=w80-h100)
Author: Alfred GottschalkThe English Medieval Feast
Author: William Edward MeadPublisher: Routledge
ISBN: 0429510772
Category : Cooking
Languages : en
Pages : 284
Book Description
Originally published in 1931, The English Medieval Feast examines the act of feasting and food during the medieval period. The book provides a scholarly look at the human detail involved in the variety of medieval manners and customs which make up the medieval feast. The book introduces the scene of the feast and its service, providing explanations of the food, drink and preparation that comprised the act of the medieval feast. The book also describes in full, certain and notable feasts of the period. The book also includes some historical examination of medieval dietetics which will be of interest to the modern reader.
Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqua'à nos jours
Author: Alfred GottschalkPublisher:
ISBN:
Category : Food
Languages : fr
Pages : 408
Book Description
Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqu'à nos jours
Author: Alfred GottschalkPublisher:
ISBN:
Category : Food
Languages : fr
Pages : 384
Book Description
French Provincial Cooking
Author: Elizabeth DavidPublisher: Penguin
ISBN: 1101501235
Category : Cooking
Languages : en
Pages : 548
Book Description
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
General catalogue of printed books
Author: British museum. Dept. of printed booksPublisher:
ISBN:
Category :
Languages : en
Pages : 480
Book Description
Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusquþ`a nos jours
Author: Alfred GottschalkSubject Index of the Modern Works Added to the British Museum Library
Author: Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqu'à nos jours
Author: Alfred Gottschalk (nutritioniste.)Publisher:
ISBN:
Category :
Languages : de
Pages : 806
Book Description
Author: British Library