Results 46 to 60 of 235

Food Politics: How the Food Industry Influences Nutrition and Health

by Marion Nestle and Michael Pollan University of California Press
Pub Date:
03/2013
ISBN:
9780520275966
Format:
Pb+ 534 pages

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé,...

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New Mediterranean Jewish Table: Old World Recipes for the Modern Home

by Joyce Goldstein University of California Press
Pub Date:
02/2016
ISBN:
9780520284999
Format:
Hbk 468 pages

For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the...

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Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods

by Jennifer A Jordan University of Chicago Press
Pub Date:
04/2015
ISBN:
9780226228105
Format:
Hbk 328 pages

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple...

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Setting the Table for Julia Child: Gourmet Dining in America, 1934–1961

by David Strauss Johns Hopkins University Press
Pub Date:
02/2011
ISBN:
9780801897733
Format:
Hbk 352 pages

Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping...

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Christmas Food and Feasting: A History

by Madeline Shanahan Rowman and Littlefield
Pub Date:
04/2019
ISBN:
9781442276970
Format:
Hbk 242 pages

From its pre-Christian origins to the present, food has always been central to Christmas; a feast at which tradition, nostalgia,...

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Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island

by David Sutton University of California Press
Pub Date:
07/2014
ISBN:
9780520280557
Format:
Pb+ 256 pages

Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced...

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Pasta: The Story of a Universal Food

by Silvano Serventi and and Francoise Sabban Columbia University Press
Pub Date:
09/2002
ISBN:
9780231124423
Format:
Hbk 416 pages

Exploding the myth that Marco Polo discovered pasta in China and brought it back to Italy, this volume shows that pasta has existed...

  • AU$92.00
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Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe

by Giovanni Rebora Translated by Albert Sonnenfeld Columbia University Press
Pub Date:
10/2001
ISBN:
9780231121507
Format:
Hbk 224 pages

The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution...

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British Food: An Extraordinary Thousand Years of History

by Colin Spencer Columbia University Press
Pub Date:
09/2003
ISBN:
9780231131100
Format:
Hbk 416 pages

Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful,...

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Pepper: A Guide to the World's Favorite Spice

by Joe Barth Rowman and Littlefield
Pub Date:
04/2019
ISBN:
9781442273924
Format:
Hbk 176 pages

If you are interested in pepper - its provenance, history, taste, and uses - then this is a book for you. J.E. Barth recounts...

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Farm Girl's Guide to Preserving the Harvest: How to Can, Freeze, Dehydrate, and Ferment Your Garden's Goodness

by Ann Accetta-Scott Lyons Press
Pub Date:
06/2019
ISBN:
9781493036646
Format:
Pbk 264 pages

Preserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and...

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Banquet: Dining in the Great Courts of Late Renaissance Europe

by Ken Albala University of Illinois Press
Pub Date:
09/2017
ISBN:
9780252083075
Format:
Pb+ 248 pages

A history of cooking and fine dining in Western Europe from 1520 to 1660The importance of the banquet in the late Renaissance...

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Tasting French Terroir: The History of an Idea

by Thomas Parker University of California Press
Pub Date:
03/2015
ISBN:
9780520277519
Format:
Pb+ 248 pages

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their...

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Insect Cookbook: Food for a Sustainable Planet

by Arnold van Huis, Henk van Gurp and Marcel Dicke Columbia University Press
Pub Date:
10/2015
ISBN:
9780231166850
Format:
Pb+ 216 pages

In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and...

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Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

by Darra Goldstein University of California Press
Pub Date:
10/2013
ISBN:
9780520275911
Format:
Pbk 264 pages

"Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the...

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