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|September 5, 2001

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From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" ( Le Monde ) he mixes literary analysis, history, anthropology,…
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|March 6, 2014

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Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch…
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|November 5, 2003

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This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and…

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Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women…
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|November 26, 2013

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Picnics are happy occasions and have always been a diversion from every day cares. We think of the picnic as an outdoor meal, set on a blanket, usually in the middle of the day, featuring a hamper filled with tasty morsels and perhaps a bottle of wine, but…
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|October 9, 2012

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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli.
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|November 26, 2013

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New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived,…
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|October 28, 2013

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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.
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|July 11, 2013

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From corn flakes to pancakes , Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are…
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|December 9, 2009

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The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series •The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric…
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|April 14, 2015

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In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes -- both culinary and cultural -- from raw materials to market and their reflections in today's food trends. He immerses readers in the…
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|December 10, 2013

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World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign…