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Biblio

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2012
Spary, E. (2012). Eating the Englightenment. Food and the Science of Paris. Chicago, London: The University of Chicago Press.
2011
Samanci, O. (2011). Pilaf and Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century. In D. De Voogh, Royal Taste. Food, Power and Status in European Courts after 1789 (pp. 111–143). Ashgate: Aldershot.
2010
Cozzi, A. (2010). The Discourses of Food in Nineteenth Century British Fiction. Nineteenth-Century Major Lives and Letters (p. 234). New York: Palgrave MacMillan.
2003
Capatti, A., & Montanari, M.. (2003). Italian Cuisine: a Cultural History. ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY (p. 400). New York: Columbia University Press.
2000
Kiple, K., & Kriemhild, C.. (2000). The Cambridge World History of Food (Vol. 2, p. 2208). Cambridge: Cambridge University Press.