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Prison Food in America
Kobo ebook

|December 8, 2016

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America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good…
Prison Food in America
Kobo ebook

|December 8, 2016

$37.19 online

$46.50

save 20%

Available for download

Not available in stores

America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good…
French Gastronomy
Kobo ebook

|June 1, 2010

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Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in…
Culture of the Fork
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|June 1, 2010

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The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from…
Science in the Kitchen and the Art of Eating Well
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|December 27, 2003

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First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before…
American Home Cooking: A Popular History
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|June 29, 2017

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American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of…
American Home Cooking: A Popular History
Kobo ebook

|June 29, 2017

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American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of…
New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras

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Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience , was an influential recipe book published in 1745 by Spanish friary cook Juan…
Food on Foot: A History of Eating on Trails and in the Wild
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|April 1, 2017

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What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of…
On the Menu: The World's Favourite Piece of Paper
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|November 10, 2016

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Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), René Redzepi (Noma), Michel Roux Jr (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River Café)…
Food on Foot: A History of Eating on Trails and in the Wild
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|April 1, 2017

$37.99 online

$47.50

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What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of…
As Long As We Both Shall Eat: A History of Wedding Food and Feasts
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|April 1, 2017

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As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at…