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Cooking Cultures

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Society, Politics & Philosophy - Social Sciences
Cooking Cultures

Cooking Cultures

Ishita Banerjee-Dube

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"Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--

Κατηγορίες:

Society, Politics & Philosophy - Social Sciences

Έτος:

2016

Εκδότης:

Cambridge University Press

Γλώσσα:

english

Σελίδες:

264

ISBN 10:

1107140366

ISBN 13:

9781107140363

Αρχείο:

PDF, 7.64 MB

IPFS:

,

english, 2016

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Ίσως σας ενδιαφέρει

Massimo Montanari — Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)

William Sitwell — A History of Food in 100 Recipes

Bee Wilson — The Way We Eat Now

Gary L. Wenk — Your Brain on Food, Third Edition

Andrew Coe — Chop Suey

K. T. Achaya — Indian Food Tradition: A Historical Companion

C.M. Woolgar, D. Serjeantson, T. Waldron — Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology)

Jeffrey Pilcher — Food In World History (Themes in World History)

Carole Counihan, Steven L. Kaplan — Food and Gender: Identity and Power

Sidney C. H. Cheung, Tan Chee-Beng — Food and Foodways in Asia: Resource, Tradition and Cooking (Anthropology of Asia)

Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld, Columbia University Press — Food

Nicola Perullo, Massimo Montanari — Taste as Experience: The Philosophy and Aesthetics of Food

K. C. Chang — Food in Chinese Culture: Antropological and Historical Perspectives

Marjorie Shaffer — Pepper: A History of the World's Most Influential Spice

Ken Albala — Food in Early Modern Europe (Food through History)

Melitta Weiss Adamson — Food in Medieval Times

Joan P. Alcock — Food in the Ancient World

Janet Clarkson — Menus from History [2 volumes]: Historic Meals and Recipes for Every Day of the Year

Ken Albala — Food Cultures of the World Encyclopedia 4 volumes

Stewart Lee Allen — In the Devil's Garden

Lester R. Brown — Full Planet, Empty Plates

Dan Jurafsky — The Language of Food

Bee Wilson — Consider the Fork: A History of How We Cook and Eat

Linda Civitello — Cuisine and Culture

Paul Freedman — Food: The History of Taste

Peter Garnsey — Food and Society in Classical Antiquity

Kenneth F. Kiple, Kriemhild Coneè Ornelas (editors) — The Cambridge World History of Food (v1+2)

Anne Willan, Mark Cherniavsky, Kyri Claflin — The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

Lilia Zaouali — Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Paul Freedman, Professor Paul Freedman — Food

Rachel Laudan — Cuisine and Empire: Cooking in World History

Gary Paul Nabhan — Cumin, Camels, and Caravans: A Spice Odyssey

Andrew Shryock, Daniel Lord Smail — Deep History: The Architecture of Past and Present

Albala, Ken; Chaplin, Joyce E.; Freedman, Paul H — Food in Time and Place : the American Historical Association Companion to Food History

George Solt — The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze

Kenneth F. Kiple, Kriemhild Coneè Ornelas — The Cambridge World History of Food

Peter Garnsey, Walter Scheidel — Cities, Peasants and Food in Classical Antiquity: Essays in Social and Economic History

Chase Purdy — Billion Dollar Burger: Inside Big Tech's Race for the Future of Food

Peter Scholliers — Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages

John M. Wilkins, Shaun Hill — Food in the Ancient World

Solomon H. Katz (editor in chief), William Woys Weaver (associate editor) — Encyclopedia Of Food And Culture (3 Volume Set)

Bee Wilson — Swindled

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