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Search results 45

The recipe from the XIIth to the XVIIth centuries : Europe, Islam, Far East

The recipe from the XIIth to the XVIIth centuries : Europe, Islam, Far East
Paper図書
edited by Bruno Laurioux and Agostino Paravicini BaglianiSISMEL, Edizioni del Galluzzo2023
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Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / Ann Vileisis.

Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / Ann Vileisis.
Paper図書
Island Press/Shearwater Booksc2008.<EF27-B115>
National Diet Library
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Food Americana : the remarkable people and incredible stories behind America's favorite dishes

Food Americana : the remarkable people and incredible stories behind America's favorite dishes
Paper図書
David PageMango Publishing Groupc2021
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Cook, taste, learn : how the evolution of science transformed the art of cooking : cloth

Cook, taste, learn : how the evolution of science transformed the art of cooking : cloth
Paper図書
Guy CrosbyColumbia University Pressc2019
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Look who's cooking : the rhetoric of American home cooking traditions in the twenty-first century : pbk

Look who's cooking : the rhetoric of American home cooking traditions in the twenty-first century : pbk
Paper図書
Jennifer Rachel DutchUniversity Press of Mississippi2018
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Making modern meals : how Americans cook today : cloth

Making modern meals : how Americans cook today : cloth
Paper図書
Amy B. TrubekUniversity of California Pressc2017
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Making modern meals : how Americans cook today : pbk

Making modern meals : how Americans cook today : pbk
Paper図書
Amy B. TrubekUniversity of California Pressc2017
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Cuisine and empire : cooking in world history : pbk

Cuisine and empire : cooking in world history : pbk
Paper図書
Rachel LaudanUniversity of California Press2015
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A history of cooks and cooking / Michael Symons. (The food series)

A history of cooks and cooking / Michael Symons. (The food series)
Paper図書
University of Illinois Press2004.<EF27-B15>
National Diet LibraryOther Libraries in Japan
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Recipes for thought : knowledge and taste in the early modern English kitchen

Recipes for thought : knowledge and taste in the early modern English kitchen
Paper図書
Wendy WallUniversity of Pennsylvania Pressc2016
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Recipes for thought : knowledge and taste in the early modern English kitchen : pbk.

Recipes for thought : knowledge and taste in the early modern English kitchen : pbk.
Paper図書
Wendy WallUniversity of Pennsylvania Pressc2016
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Cuisiniers et ouvrages culinaires du Moyen Âge : au cœur de la cuisine médiévale

Cuisiniers et ouvrages culinaires du Moyen Âge : au cœur de la cuisine médiévale
Paper図書
Josy Marty-DufautOuest-Francec2016
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Cooking and dining in Tudor and early Stuart England

Cooking and dining in Tudor and early Stuart England
Paper図書
Peter BrearsProspect Books2015
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Food and knowledge in Renaissance Italy : Bartolomeo Scappi's paper kitchens hbk pbk

Food and knowledge in Renaissance Italy : Bartolomeo Scappi's paper kitchens hbk pbk
Paper図書
by Deborah L. KrohnAshgate2015
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The menial art of cooking : archaeological studies of cooking and food preparation

The menial art of cooking : archaeological studies of cooking and food preparation
Paper図書
edited by Sarah R. Graff and Enrique Rodríguez-AlegríaUniversity Press of Coloradoc2012
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Cuisine and empire : cooking in world history : cloth

Cuisine and empire : cooking in world history : cloth
Paper図書
Rachel LaudanUniversity of California Pressc2013
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The cookbook library : four centuries of the cooks, writers, and recipes that made the modern cookbook

The cookbook library : four centuries of the cooks, writers, and recipes that made the modern cookbook
Paper図書
Anne Willan ; with Mark Cherniavsky, Kyri ClaflinUniversity of California Pressc2012
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Let the meatballs rest, and other stories about food and culture : cloth

Let the meatballs rest, and other stories about food and culture : cloth
Paper図書
Massimo Montanari ; translated by Beth Archer BrombertColumbia University Pressc2012
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La cucina medievale : lessico, storia, preparazioni

La cucina medievale : lessico, storia, preparazioni
Paper図書
Enrico Carnevale SchiancaL.S. Olschki2011
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La cocina mexicana a través de los siglos / [dirección general, Enrique Krauze ; coordinación de la obra, Fernán González de la Vara]. 1a. ed.

La cocina mexicana a través de los siglos / [dirección general, Enrique Krauze ; coordinación de la obra, Fernán González de la Vara]. 1a. ed.
Paper図書
Clío1996-<EF27-A203>
National Diet Library
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