por
Civitello, Linda.
Signatura topográfica preferida
641.3 CIV
Fecha de publicación
2004
Formato:
Libros
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002155889.html
Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html
Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html
Relevancia:
60138.2930
por
Civitello, Linda.
Signatura topográfica preferida
641.3 CIV
Fecha de publicación
2008
Formato:
Libros
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018003.html
Relevancia:
57340.0586
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por
Civitello, Linda.
Signatura topográfica preferida
641.3 CIV
Fecha de publicación
2011
Resumen
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
Formato:
Libros
Relevancia:
57340.0313
por
Civitello, Linda.
Signatura topográfica preferida
641.3 CIV
Fecha de publicación
2011
Formato:
Recursos electrónicos
Relevancia:
52745.7695
por
Linford, Jenny, author.
Signatura topográfica preferida
641.308 LIN
Fecha de publicación
2018
Resumen
This book looks at the seven most important ingredients in world cuisine: rice, salt, honey, pork, tomato, chilli and cacao.
Formato:
Recursos electrónicos
Relevancia:
0.1021
por
Kanopy (Firm)
Signatura topográfica preferida
641.3009 GLO
Fecha de publicación
2015 2013
Resumen
Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange" -- where plants and animals from five continents were globally transplanted, changing eating habits around the world.
Formato:
Grabación de vídeo
Relevancia:
0.0875
por
Pilcher, Jeffrey M., 1965- author.
Signatura topográfica preferida
641.3009 PIL
Fecha de publicación
2017
Formato:
Recursos electrónicos
Relevancia:
0.0857
por
Nowak, Zachary
Signatura topográfica preferida
641.658 NOW
Fecha de publicación
2015
Resumen
What is a truffle? Is it the ubermushroo, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle's journey from the kitchens of.
Formato:
Libros
Relevancia:
0.0811
por
Pilcher, Jeffrey M., 1965-
Signatura topográfica preferida
641.3009 PIL
Fecha de publicación
2006
Formato:
Libros
Publisher description http://www.loc.gov/catdir/enhancements/fy0654/2005007198-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip059/2005007198.html
Table of contents only http://www.loc.gov/catdir/toc/ecip059/2005007198.html
Relevancia:
0.0811
por
Cutright, Robyn E., author.
Signatura topográfica preferida
641.309012 CUT
Fecha de publicación
2021
Formato:
Recursos electrónicos
Relevancia:
0.0737
por
Bacon, Josephine, 1942-, author.
Signatura topográfica preferida
641.3009 STO
Fecha de publicación
2018
Resumen
Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates food that not only feeds our bodies but also makes up our culture. In The Story of Food our millennia-old relationship with nearly 200 foods is sumptuously illustrated, with tales from all over the world. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine.
Formato:
Letra normal
Relevancia:
0.0737
por
Santich, Barbara.
Signatura topográfica preferida
641.30994 SAN
Fecha de publicación
2009
Resumen
In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like "flavour first, rainforests second", her book is sure to provoke passionate debate.
Formato:
Recursos electrónicos
Relevancia:
0.0707
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