Cuisine And Empire
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Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 2015-04-03 - Publisher: Univ of California Press
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago
Language: en
Pages: 270
Pages: 270
Type: BOOK - Published: 2017-09-26 - Publisher: Univ of California Press
"One night in Bangkok" : food and the everyday life of empire -- "Chasing the yum" : food procurement and early Thai Los Angeles -- Too hot to handle? restauran
Language: en
Pages: 308
Pages: 308
Type: BOOK - Published: 1996-08-01 - Publisher: University of Hawaii Press
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was give
Language: en
Pages: 280
Pages: 280
Type: BOOK - Published: 2018-05-15 - Publisher: Reaktion Books
The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoct
Language: en
Pages: 325
Pages: 325
Type: BOOK - Published: 2014-11-04 - Publisher: Columbia University Press
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980
