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Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2015-02-01 - Publisher: Berghahn Books
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and ac
Language: en
Pages: 280
Pages: 280
Type: BOOK - Published: 2018-04-23 - Publisher: Berghahn Books
“Demossier’s engrossing analysis of Burgundy—the wine, the place, the brand—should be imbibed (pun intended!) on many levels—and slowly, for best appr
Language: en
Pages: 232
Pages: 232
Type: BOOK - Published: 1997-11-01 - Publisher: Berghahn Books
Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have theref
Language: en
Pages: 201
Pages: 201
Type: BOOK - Published: 2024-04-01 - Publisher: Berghahn Books
Even in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of wo
Language: en
Pages: 256
Pages: 256
Type: BOOK - Published: 2004-09-16 - Publisher: Temple University Press
To most of us the food that we associate with home-our national and familial homes-is an essential part of our cultural heritage. In this book, Krishnendu Ray e