The Oxford Handbook Of Food History
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The Oxford Handbook of Food History
Author | : Jeffrey M. Pilcher |
Publisher | : Oxford University Press |
Total Pages | : 537 |
Release | : 2012-11-08 |
Genre | : Cooking |
ISBN | : 019972993X |
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The final chapter in this section explores the uses of food in the classroom.
The Oxford Handbook of Food History Related Books
Language: en
Pages: 537
Pages: 537
Type: BOOK - Published: 2012-11-08 - Publisher: Oxford University Press
The final chapter in this section explores the uses of food in the classroom.
Language: en
Pages: 508
Pages: 508
Type: BOOK - Published: 2012 - Publisher:
This handbook places existing works of food history in historiographical context, crossing disciplinary, chronological and geographic boundaries, while also sug
Language: en
Pages: 784
Pages: 784
Type: BOOK - Published: 2014-12-31 - Publisher: Oxford University Press
Food has, for most of our species history, been intensely political: who gets to eat what, how often, and through what means? The scale of polity in question ha
Language: en
Pages: 536
Pages: 536
Type: BOOK - Published: 2012-10-16 - Publisher: Oxford University Press
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and socia
Language: en
Pages: 833
Pages: 833
Type: BOOK - Published: 2014 - Publisher: Oxford Handbooks
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks,