Author: Helena Petrovna Blavatsky
Publisher: Philaletheians UK
ISBN:
Category : Religion
Languages : en
Pages : 13
Book Description
In ancient times onions were considered too sacred to be eaten
Author: Helena Petrovna Blavatsky
Publisher: Philaletheians UK
ISBN:
Category : Religion
Languages : en
Pages : 13
Book Description
Publisher: Philaletheians UK
ISBN:
Category : Religion
Languages : en
Pages : 13
Book Description
The Gardener's Magazine
Murray's Illustrated Bible Dictionary
Author: William Coleman Piercy
Publisher: London, Murray
ISBN:
Category : Bible
Languages : en
Pages : 1100
Book Description
Publisher: London, Murray
ISBN:
Category : Bible
Languages : en
Pages : 1100
Book Description
Cooking through History [2 volumes]
Author: Melanie Byrd
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 1137
Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 1137
Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Palestine
A New History of the Holy Bible, from the Beginning of the World to the Establishment of Christianity. L.P.
Author: Thomas STACKHOUSE (Vicar of Beenham.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 874
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 874
Book Description