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Bloomsbury Studies in Food and Gastronomy

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Three World Cuisines: Italian, Mexican, Chinese
Ken Albala Couverture rigide
299,50 $
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Eating Together: Food, Space, And Identity In Malaysia And Singapore
Jean Duruz Couverture rigide
159,50 $
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American Home Cooking: A Popular History
Tim Miller Couverture rigide
74,50 $
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Food And Social Media: You Are What You Tweet
Signe Rousseau Couverture souple
75,95 $
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Nazi Hunger Politics: A History Of Food In The Third Reich
Gesine Gerhard Couverture rigide
81,95 $
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Pot In Pans: A History Of Eating Cannabis
Robyn Griggs Lawrence Couverture rigide
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As Long As We Both Shall Eat: A History Of Wedding Food And Feasts
Claire Stewart Couverture rigide
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Food Cults: How Fads, Dogma, And Doctrine Influence Diet
Kima Cargill Couverture rigide
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Sauces Reconsidered: Apres Escoffier
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A Taste of Broadway: Food in Musical Theater
Jennifer Packard Couverture rigide
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Nomadic Food: Anthropological and Historical Studies around the World
Jean Pierre Williot Couverture souple
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Cooking And Eating In Renaissance Italy: From Kitchen To Table
Katherine A. Mciver Couverture rigide
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Small Batch: Pickles, Cheese, Chocolate, Spirits, And The Return Of Artisanal Foods
Suzanne Cope Couverture rigide
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Prison Food In America
Erika Camplin Couverture rigide
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Food In The Gilded Age: What Ordinary Americans Ate
Robert Dirks Couverture rigide
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To Eat or Not to Eat Meat: How Vegetarian Dietary Choices Influence Our Social Lives
Charlotte De Backer Couverture souple
55,50 $
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