Entertaining from Ancient Rome to the Super Bowl [2...

Main
Cookbooks, Food & Wine
Entertaining from Ancient Rome to the...

Entertaining from Ancient Rome to the Super Bowl [2 volumes]: An Encyclopedia

Melitta Weiss Adamson, Francine Segan

0 / 0

Bu kitabı ne kadar beğendiniz?

İndirilen dosyanın kalitesi nedir?

Kalitesini değerlendirmek için kitabı indirin

İndirilen dosyaların kalitesi nedir?

Kategoriler:

Cookbooks, Food & Wine

Yıl:

2010

Dil:

english

ISBN 10:

2008030504

ISBN 13:

9782008030500

Dosya:

PDF, 7.94 MB

IPFS:

,

english, 2010

Online Oku

'e dönüştürme devam ediyor

dosyasına dönüştürme başarısız oldu

İlginizi çekebilir

Melitta Weiss Adamson (editor), Francine Segan (editor) — Entertaining from Ancient Rome to the Super Bowl [2 volumes]: An Encyclopedia

Danielle De Vooght — Royal Taste: Food, Power and Status at the European Courts After 1789

John Wilkins and Robin Nadeau — A Companion to Food in the Ancient World

Visser, Margaret — The Rituals of Dinner

Diane Kirkby, Tanja Luckins (eds.) — Dining on Turtles: Food Feasts and Drinking in History

Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld, Columbia University Press — Food

Ken Albala — The Banquet: Dining in the Great Courts of Late Renaissance Europe

Andrea Broomfield — Food and Cooking in Victorian England: A History

Nichola Fletcher — Charlemagne's Tablecloth: A Piquant History of Feasting

Melitta Weiss Adamson, Francine Segan — Entertaining from Ancient Rome to the Super Bowl 2 volumes : An Encyclopedia

Melitta Weiss Adamson (editor), Francine Segan (editor) — Entertaining from Ancient Rome to the Super Bowl [2 volumes]: An Encyclopedia

Melitta Weiss Adamson, Francine Segan — Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia, Volume 1: A-G

Melitta Weiss Adamson, Francine Segan — Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia, Volume 2: H-Z

Peter Scholliers — Food Culture in Belgium (Food Culture around the World)

Paul Freedman, Professor Paul Freedman — Food

Ferguson, Priscilla Parkhurst — Word of Mouth What We Talk About When We Talk About Food

Albala, Ken; Chaplin, Joyce E.; Freedman, Paul H — Food in Time and Place : the American Historical Association Companion to Food History

Paul Freedman (editor); Joyce E. Chaplin (editor); Ken Albala (editor) — Food in Time and Place: The American Historical Association Companion to Food History

Sami Zubaida and Staff (ed.) — Culinary cultures of the Middle East

Megan J. Elias — Food on the Page: Cookbooks and American Culture

John Wilkins, Robin Nadeau — A Companion to Food in the Ancient World

Maryann Tebben — Food Cultures of France: Recipes, Customs, and Issues

Katherine A. McIver — Cooking and Eating in Renaissance Italy: From Kitchen to Table

Jim Chevallier — A History of the Food of Paris: From Roast Mammoth to Steak Frites

Jim Chevallier — A History of the Food of Paris: From Roast Mammoth to Steak Frites

Margaret Visser — The Rituals Of Dinner

Nichola Fletcher — Charlemagne's Tablecloth: A Piquant History of Feasting

Visser Margaret — The Rituals of Dinner: The Origins, Evolution, Eccentricities and the Meaning of Table Manners

Jeri Quinzio — Dessert : A Tale of Happy Endings

Jeri Quinzio — Dessert: A Tale of Happy Endings

Rongguang Zhao — History Of Food Culture In China, A

Melitta Weiss Adamson & Francine Segan — Entertaining from Ancient Rome to the Super Bowl : an encyclopedia

Donald Phillip Verene — The Science of Cookery and the Art of Eating Well

Anahtar ifadeler