by
Berryer, Paul
Call Number
FUL 663.200944 BER
Publication Date
1898
Format:
Books
Relevance:
1.4650
Call Number
FUL 663.220944 MAN
Publication Date
1829 1828 1827 1826 1825
Format:
Books
Relevance:
1.2402
Call Number
DVD 641.2209447144 WIN
Publication Date
1999 1998 1997 1996 1995
Format:
Other
Relevance:
1.0556
by
Carême, M. A. (Marie Antonin), 1784-1833.
Call Number
ARC 641.5944 CAR
Publication Date
1840
Format:
Books
Relevance:
0.9658
by
Albala, Ken, 1964-
Call Number
394.12 23
Publication Date
2016 30
Summary
This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Format:
Electronic Resources
Relevance:
0.0707
by
Ranhofer, Charles, author.
Call Number
XX(272687.1)
Publication Date
1894
Summary
A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Format:
Electronic Resources
Relevance:
0.0557
by
Frere, Catherine Frances, -1921, ed
Call Number
ARC 641.5942 PRO
Publication Date
1913 1570
Format:
Books
Relevance:
0.0394
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