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Language: en
Pages: 261
Pages: 261
Type: BOOK - Published: 2020-06-02 - Publisher: Columbia University Press
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one anot
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2020 - Publisher: Arts and Traditions of the Table: Perspectives on Culinary History
"In Gastronomics, Michael Symons provides an innovative history of the intersection of food history, philosophy and economics. Modern economic thought, Symons a
Language: en
Pages: 413
Pages: 413
Type: BOOK - Published: 2019-02-21 - Publisher: Bloomsbury Publishing
This handbook situates early Christian meals in their broader context, with a focus on the core topics that aid understanding of Greco-Roman meal practice, and
Language: en
Pages: 708
Pages: 708
Type: BOOK - Published: 2009-03-26 - Publisher: Elsevier
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the c
Language: en
Pages: 138
Pages: 138
Type: BOOK - Published: 2024-12-30 - Publisher: Recorded Books
One-pot meals are the ultimate solution for busy cooks, offering delicious, fuss-free dishes with minimal cleanup. This book features a variety of one-pot recip