Series Rowman & Littlefield Studies in Food and Gastronomy
20 Works
Popularity 40,337 (170 Members)
256 Books
4 Reviews
3.5
- American Home Cooking: A Popular History (Rowman & Littlefield Studies in Food and Gastronomy) by Tim Miller
- As Long As We Both Shall Eat: A History of Wedding Food and Feasts (Rowman & Littlefield Studies in Food and Gastronomy) by Claire Stewart
- The Carrot Purple and Other Curious Stories of the Food We Eat (Rowman & Littlefield Studies in Food and Gastronomy) by Joel S. Denker
- Celebraciones mexicanas : history, traditions, and recipes by Andrea Lawson Gray
- Cooking and Eating in Renaissance Italy: From Kitchen to Table (Rowman & Littlefield Studies in Food and Gastronomy) by Katherine A. McIver
- Eating Together: Food, Space, and Identity in Malaysia and Singapore (Rowman & Littlefield Studies in Food and Gastronomy) by Jean Duruz
- Ethnic American Food Today: A Cultural Encyclopedia (2 Volumes) (Rowman & Littlefield Studies in Food and Gastronomy) by Lucy M. Long
- Food and Social Media: You Are What You Tweet (AltaMira Studies in Food and Gastronomy) by Signe Rousseau
- Food and the Novel in Nineteenth-Century America by Mark McWilliams
- Food cults : how fads, dogma, and doctrine influence diet
- Food history almanac : over 1,300 years of world culinary history, culture, and social influence by Janet Clarkson
- Food in the Gilded Age by Robert Dirks
- The Food Section: Newspaper Women and the Culinary Community (Rowman & Littlefield Studies in Food and Gastronomy) by Kimberly Wilmot Voss
- Man Bites Dog: Hot Dog Culture in America (Rowman & Littlefield Studies in Food and Gastronomy) by Bruce Kraig
- Nazi Hunger Politics: A History of Food in the Third Reich (Rowman & Littlefield Studies in Food and Gastronomy) by Gesine Gerhard
- Pot in Pans: A History of Eating Cannabis (Rowman & Littlefield Studies in Food and Gastronomy) by Robyn Griggs Lawrence
- Sauces Reconsidered Après Escoffier by Gary Allen
- Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods (Rowman & Littlefield Studies in Food and Gastronomy) by Suzanne Cope
- Three World Cuisines: Italian, Mexican, Chinese by Ken Albala
- A Year in Food and Beer: Recipes and Beer Pairings for Every Season (Rowman & Littlefield Studies in Food and Gastronomy) by Emily Baime
DescriptionsEdit Descriptions
- Series changed its name to: AltaMira studies in food and gastronomy. (English, Unclassified)
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