Food
Av Jean-Louis Flandrin (red), Massimo Montanari (red)
Pocket
2013
Engelsk
A Culinary History
Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present.
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