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Food and Drink
Food Writing
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Hardcover

|June 19, 2015

$52.22 online

$66.50

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What is unique about Brears' book is that he combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings ? as accurate as can…
Hardcover

|This title releases October 24, 2017

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He presided over Virginia’s great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia’s mountain spas, and fed two generations of Richmond epicures with…
Paperback

|December 20, 2016

$50.28 online

$80.95

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Investigates food culture, providing new ways to think about what we eat Food designer Katja Gruijters is an important spokeswoman for sustainability in the food industry In Food Design Katja Gruyters describes the facts of food culture and unveils some of the…
Hardcover

|September 1, 2015

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During World War II, millions of Soviet soldiers in German captivity died of hunger and starvation. Their fate was not the unexpected consequence of a war that took longer than anticipated. It was the calculated strategy of a small group of economic planners…

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In the second sentence of Don Quixote , Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.”…
Hardcover

|November 13, 2014

$53.09 online

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The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs - just awkward, palsied steps toward Victorian gentility. In the decades…
Hardcover

|October 10, 2014

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In roughly one hundred years - from the 1870s to the 1970s - dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on…

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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…
Hardcover

|August 7, 2014

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Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue, which includes both outdoor grilling and traditional slow cooking, from restaurants to home…

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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health…

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This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books…
Hardcover

|May 15, 2014

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Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca…