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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…

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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…
Paperback

|October 19, 2013

$88.95

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The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In…
Hardcover

|December 4, 2012

$86.96 online

$98.00

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Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and…
Paper over Board

|August 9, 2011

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$110.99

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When Maxime Gaillard opened a small bistro at 3 rue Royale, his restaurant was soon discovered by the star socialite of the moment, Irma de Montigny, who launched it as a center of Parisian nightlife. A masterpiece of Art Nouveau architecture and design, Maxim's…

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This is an important study of the household affairs of the Willoughby family of Wollaton Hall in Nottingham and Middleton Hall in Warwickshire. Made wealthy by inheritance and coal mining, they built a wonder-house at Wollaton, designed by the architect Robert…