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Paperback

|December 27, 2003

$48.13 online

$53.00

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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…

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Dorothy Iannone: A Cookbook

by Dorothy Iannone

Paperback

|This title releases July 25, 2017

$46.72 online

$52.50

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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…
Paperback

|November 19, 2015

$47.03 online

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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 -…

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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…
Paperback

|January 3, 2008

$46.95

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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…

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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.

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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…
Paperback

|January 9, 2009

$48.07 online

$58.95

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This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their…

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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…

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After water, tea is the most frequently consumed beverage on the face of the earth. In ancient China tea was regarded as one of the seven daily necessities of life; for many Japanese it has served as a ritual element in the quest for enlightenment. In England…
Paperback

|March 7, 2011

$45.50

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