Food a Culinary History

Food: A Culinary History from Antiquity to the Present  eBooks & eLearning

Posted by nebulae at May 18, 2017
Food: A Culinary History from Antiquity to the Present

Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld, "Food: A Culinary History from Antiquity to the Present"
English | ISBN: 0231111541 | 1999 | 592 pages | EPUB | 6 MB

Food: A Culinary History  eBooks & eLearning

Posted by thingska at April 6, 2017
Food: A Culinary History

Food: A Culinary History by Massimo Montanari (Editor), Albert Sonnenfeld (Translator) Jean-Louis Flandrin (Editor)
English | 1999 | ASIN: B005E2RPCU | Pages | EPUB | 6.30 MB

Madrid: A Culinary History  eBooks & eLearning

Posted by Grev27 at Nov. 8, 2017
Madrid: A Culinary History

Maria Paz Moreno, "Madrid: A Culinary History"
English | ISBN: 1442266406 | 2017 | EPUB | 216 pages | 3,9 MB

Dining Out in Boston: A Culinary History  eBooks & eLearning

Posted by First1 at Nov. 6, 2017
Dining Out in Boston: A Culinary History

Dining Out in Boston: A Culinary History by James C. O'Connell
English | November 1st, 2016 | ISBN: 1611689104 | 328 Pages | PDF | 9.86 MB

Over the years, Boston has been one of America’s leading laboratories of urban culture, including restaurants, and Boston history provides valuable insights into American food ways. James C. O’Connell, in this fascinating look at more than two centuries of culinary trends in Boston restaurants, presents a rich and hitherto unexplored side to the city’s past.

A Square Meal: A Culinary History of the Great Depression (repost)  eBooks & eLearning

Posted by viserion at Nov. 15, 2016
A Square Meal: A Culinary History of the Great Depression (repost)

Jane Ziegelman, Andrew Coe, "A Square Meal: A Culinary History of the Great Depression"
ISBN: 0062216414 | 2016 | EPUB | 336 pages | 3 MB

A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More  eBooks & eLearning

Posted by Grev27 at Aug. 23, 2016
A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More

Darcy Dougherty Maulsby, "A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More"
English | ISBN: 1467136328 | 2016 | EPUB | 192 pages | 6 MB

A Square Meal: A Culinary History of the Great Depression  eBooks & eLearning

Posted by tarantoga at Aug. 20, 2016
A Square Meal: A Culinary History of the Great Depression

Jane Ziegelman, Andrew Coe, "A Square Meal: A Culinary History of the Great Depression"
ISBN: 0062216414 | 2016 | EPUB | 336 pages | 3 MB

Soup Through the Ages: A Culinary History with Period Recipes [Repost]  eBooks & eLearning

Posted by thingska at Jan. 5, 2016
Soup Through the Ages: A Culinary History with Period Recipes [Repost]

Soup Through the Ages: A Culinary History with Period Recipes by Victoria R. Rumble
English | June 13, 2009 | ISBN: 0786439610 | 280 Pages | True PDF | 10.1 MB

A Culinary History of Kentucky:: Burgoo, Beer Cheese and Goetta  eBooks & eLearning

Posted by interes at Sept. 6, 2015
A Culinary History of Kentucky:: Burgoo, Beer Cheese and Goetta

A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta (American Palate) by Fiona Young-Brown
English | 2014 | ISBN: 1626192634 | 160 pages | PDF | 3,2 MB

The Petticoat Rebellion: A Culinary History of French Colonial Louisiana  eBooks & eLearning

Posted by AlenMiler at May 26, 2015
The Petticoat Rebellion: A Culinary History of French Colonial Louisiana

The Petticoat Rebellion: A Culinary History of French Colonial Louisiana by Jon Laiche
English | May 24, 2015 | ASIN: B00Y8PRF9C | 161 Pages | EPUB/MOBI | 534.85 KB/615.21 KB

The Petticoat Rebellion chronicles the creation of New Orleans' Creole Cuisine with recipes, historical essays and historical fiction. Creole cuisine is the integration of European (in this case French) and African cooking methods and ingredients with the methods and ingredients found in the New World.