FoodWeb – alle Bücher und CDs, Seite 2

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Culinary Mestizaje

How cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States.

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Aya Hirata Kimura

Fermenting for the Future

Fermenting for the Future reveals the fascinating story of tsukemono, the rich variety of hundreds of different kinds of pickles that have been an integral part of the Japanese diet for over a thousand ye…

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Maria-Aparecida Lopes, María Cecilia Zuleta

Foodways in the Twentieth-Century City

Foodways in the Twentieth-Century City explores a fundamental question through the lens of the modern metropolis: How did the experience of food and eating evolve throughout the twentieth century? In answ…

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Maria-Aparecida Lopes, María Cecilia Zuleta

Foodways in the Twentieth-Century City

Foodways in the Twentieth-Century City explores a fundamental question through the lens of the modern metropolis: How did the experience of food and eating evolve throughout the twentieth century? In answ…

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Valerie J Frey

Georgia's Historical Recipes

"Georgia's Historical Recipes is a survey of Georgia's historical cookbooks, recipes, and related foodways from 1733 to the end of World War II. It offers many recipes while also weaving together inf…

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