On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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Spice: The History of a Temptation
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Food: The History of Taste (California Studies in Food and Culture)
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Food in History
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The Little Ice Age: How Climate Made History, 1300-1850
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The True History of Chocolate
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A History Of The World In Six Glasses
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The Medieval Kitchen: Recipes from France and Italy
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Near a Thousand Tables : A History of Food
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Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Massimo Montanari
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The Rituals of Dinner
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The Oxford Companion to Food
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Food: A Culinary History (European Perspectives)
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Plows, Plagues, and Petroleum: How Humans Took Control of Climate
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The Winds of Change: Climate, Weather, and the Destruction of Civilizations
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Mining in World History (Globalities)
Author: Martin Lynch
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Out of the East: Spices and the Medieval Imagination
Author: Paul Freedman
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Near a Thousand Tables: A History of Food
Author: Felipe Fernandez-Armesto
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Fast and Feast: Food in Medieval Society
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
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Dirt: The Erosion of Civilizations
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Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture)
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Apicius, a Critical Edition With an Introduction And English Translation
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Charlemagne`s Tablecloth: A Piquant History of Feasting
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Cuisine and Culture: A History of Food & People
Author: Linda Civitello
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A Taste of Ancient Rome
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A History of Cooks and Cooking (The Food Series)
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The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
Author: Maestro Martino of Como
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A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table)
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Savoring the Past: The French Kitchen and Table from 1300 to 1789
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Food in Painting: From the Renaissance to the Present
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Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art
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Food
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Can She Bake a Cherry Pie? American Women and the Kitchen in the Twentieth Century
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Looking at the Overlooked: Four Essays on Still Life Painting (Reaktion Books - Essays in Art and Culture)
Author: Norman Bryson
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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
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Feast: A History of Grand Eating
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The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
Author: Rebecca L. Spang
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Accounting for Taste: The Triumph of French Cuisine
Author: Priscilla Parkhurst Ferguson
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Food, Cookery, and Dining in Ancient Times : Alexis Soyer's Pantropheon (Dover Cookbook Series)
Author: Alexis Soyer
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Culture of the Fork
Author: Giovanni Rebora
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The Culture of Food (Making of Europe)
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SAVORING THE PAST: The French Kitchen And Table from 1300 to 1789
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Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan
Author: Marc Cramer
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The Art of Cookery in the Middle Ages (Studies in Anglo-Saxon History)
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Charlemagne's Tablecloth
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Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art
Author: Carolin C. Young
ListPrice: $35.00
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Mining in World History (Globalities)
Author: Martin Lynch
Manufacturer: Reaktion Books
ListPrice: $35.00
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