TagGastronomy History

Includes: Gastronomy History, Gastronomy (History), Gastronomy > History, història de la gastronomia, Gastronomy -- History, gastronomy history, storia della gastronomia, Gastronomy - History, History of gastronomy, history of gastronomy, history gastronomy, Gastronomy- History, /Gastronomy - history/, History - Gastronomy, History Gastronomy, gastronomy (history), History of Gastronomy, histoire de la gastronomie, gastronomy - history, Gastronomy - history, history - gastronomy, /gastronomy - history/, gastronomy -- history, gastronomy > history, gastronomy- history, Gastronomy--History, gastronomy--history

Tagged Works

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Why We Eat What We Eat by Raymond Sokolov (3 times)
A revolution in eating : how the quest for food shaped America by James E. McWilliams (2 times)
American Appetite: The Coming of Age of a Cuisine by Leslie Brenner (2 times)
The Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages by William Harlan Hale (2 times)
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. Wright (2 times)
Food in History by Reay Tannahill (2 times)
Alexandre Dumas' Dictionary of Cuisine by Alexandre Dumas (1 times)
Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House by Alex Prud'homme (1 times)
The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat by Matt Siegel (1 times)
Athenaeus: The Deipnosophists, Volume VII, Books XIV.653b-XV (Loeb Classical Library No. 345) by Athenaeus (1 times)
The History of Food in 101 Objects by Media Lab Books (1 times)
The Story of Food: An Illustrated History of Everything We Eat by DK (1 times)
The Gefilte Manifesto: New Recipes for Old World Jewish Foods by Jeffrey Yoskowitz (1 times)
Cumin, Camels, and Caravans: A Spice Odyssey by Gary Paul Nabhan (1 times)
Mahlzeit! : OÖ Landesausstellung 09 by Roman Sandgruber (1 times)
Cuisine and Empire: Cooking in World History by Rachel Laudan (1 times)
Slurp! a Social and Culinary History of Ramen - Japan's Favorite Noodle Soup by Barak Kushner (1 times)
Historia de la gastronomía española by Manuel M. Martínez (1 times)
Fogon Caribe. La historia de la gastronomia del Caribe colombiano by Enrique Morales Bedoya (1 times)
Gastronomía de las tres culturas : recetas y relatos de los siglos XIII y XVI by Carlos Arbelos (1 times)
Recipes Remembered: A Celebration of Survival by June Feiss Hersh (1 times)
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser (1 times)
La cuisine des flibustiers by Melani Le Bris (1 times)
Food Plants of China by Hu Shiu-ying (1 times)
Tastes and Temptations: Food and Art in Renaissance Italy by John Varriano (1 times)

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