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Spary, E. (2012). Eating the Englightenment. Food and the Science of Paris. Chicago, London: The University of Chicago Press.
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.
Cozzi, A. (2010). The Discourses of Food in Nineteenth Century British Fiction. Nineteenth-Century Major Lives and Letters (p. 234). New York: Palgrave MacMillan.
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.
Kiple, K., & Kriemhild, C.. (2000). The Cambridge World History of Food (Vol. 2, p. 2208). Cambridge: Cambridge University Press.