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Food : a Culinary History.

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did ;cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culin...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Flandrin, Jean-Louis
Otros Autores: Montanari, Massimo, Sonnenfeld, Albert
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Columbia University Press, 2013.
Colección:Arts and Traditions of the Table: Perspectives on Culinary History.
Temas:
Acceso en línea:Texto completo