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Dorothy Iannone: A Cookbook

Dorothy Iannone: A Cookbook

by Dorothy Iannone

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|This title releases November 21, 2017

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Since the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, "the union of gender, feeling and pleasure." Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist's books, is widely recognized…
Dangerous Tastes: The Story of Spices
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|October 31, 2002

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Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after substances in the course of human history. In various forms, spices have…
A Cultural History of Food in Antiquity
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|November 19, 2015

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From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops -…
Paradox of Plenty: A Social History of Eating in Modern America

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In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped the American diet since 1930.
Food And Social Media: You Are What You Tweet
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|June 14, 2012

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Social media platforms have quickly become integral to most people's lives, both privately and professionally. This is the first book to illuminate the trend of relying on social media in the food world. Engaging in social media is fun, but it is also rapidly…
Breadlines Knee-Deep in Wheat: Food Assistance in the Great Depression

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At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This…
Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada (Large Print 16pt)

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A Cultural History of Food in the Medieval Age
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|November 19, 2015

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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its…
Food and Flavor
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|January 3, 2008

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Henry Finck's aim in his 1913 work "Food and Flavor" is to introduce gastronomy to Americans, to show that America can be an even more gastonomic nation than France. Though an understanding of the "importance to health and happiness of raising only the best food…
Cocatrice And Lampray Hay: Late Fiftenth-century Recipes From Corpus Christi College Oxford

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Cocatrice and Lampray Hay is the title for this edition of the Corpus Christi College, Oxford MS F 291 which contains ninety nine original fifteenth century recipes written in English (showing signs, the experts claim, of East Anglian provenance). The recipes are…
The Closet Of The Eminently Learned Sir Kenelme Digby, Kt. Opened Whereby Is Discovered Several…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…
The Ladies Cabinet Enlarged And Opened Containing Many Rare Secrets And Rich Ornaments Of Several…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…