LIBROS DEL AUTOR: ken albala

15 resultados para LIBROS DEL AUTOR: ken albala

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  • At the Table
    Ken Albala
    What’s for dinner? Not just in America, but around the world? And how is it cooked, what’s the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world.Almost universally, 'dinner' is a key meal in most countries around the world, whether it be a...
    Disponible

    52,86 €

  • Beans
    Ken Albala
    This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras’ notion that the bean hosted a human soul to St. Jerome’s indictment against bean-eating in convents (because they 'tic...
    Disponible

    34,13 €

  • At the Table
    Ken Albala
    ...
    Disponible

    142,30 €

  • A Cultural History of Food in the Renaissance
    Ken Albala
    Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object...
    Disponible

    54,95 €

  • The Food History Reader
    Ken Albala
    With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide ...
    Disponible

    73,86 €

  • The Food History Reader
    Ken Albala
    With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide ...
    Disponible

    306,52 €

  • A Cultural History of Food in the Renaissance
    Ken Albala
    Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object...
    Disponible

    173,87 €

  • From Famine to Fast Food
    Ken Albala
    ...
    Disponible

    55,98 €

  • Routledge International Handbook of Food Studies
    Ken Albala
    Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and...
    Disponible

    123,78 €

  • Three World Cuisines
    Ken Albala
    This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today. ...
    Disponible

    207,68 €

  • The Business of Food
    Gary Allen / Ken Albala
    ...
    Disponible

    136,08 €

  • Beans
    Ken Albala
    Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP)Winner of the 2008 Cordon d’ Or Culinary Literature - History Culinary Academy AwardThis is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own speci...
    Disponible

    77,08 €

  • Cooking in Europe, 1250-1650
    Ken Albala
    ...
    Disponible

    72,49 €

  • Food in Early Modern Europe
    Ken Albala / Robert W. Allen / Robert WAllen
    ...
    Disponible

    88,81 €

  • Understanding the Odyssey
    Claudia Durst Johnson / Ken G. Albala / Ken GAlbala / Vernon Johnson
    ...
    Disponible

    79,84 €