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A History of Bread: Consumers, Bakers and Public Authorities Since the 18th Century
, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves...... more |
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Food and Age in Europe, 1800-2000
People eat and drink very differently throughout their life. Each stage has diets with specific ingr... more |
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A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries
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A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries
World exhibitions have been widely acknowledged as important sources for understanding the developme... more |
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Writing Food History: A Global Perspective
The vibrant interest in food studies among both academics and amateurs has made food history an exci... more |
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Writing Food History: A Global Perspective
The vibrant interest in food studies among both academics and amateurs has made food history an exci... more |
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Food Culture in Belgium
secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and...... more |
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Experiencing Wages: Social and Cultural Aspects of Wage Forms in Europe Since 1500
wages. Peter Scholliers works at the Center for Contemporary Social History, Free University Brussels, and Leonard Schwarz...... more |
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Social Limits to Learning: Essays on the Archeology of Domination, Resistance, and Experience
When discussing wages, historians have traditionally concentrated on the level of wages, much less o... more |
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Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century
Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globa... more |
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Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century
Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globa... more |
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Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages
Food and drink have provided fascinating insights into cultural patterns in consumer societies. Ther... more |
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Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages
Food and drink have provided fascinating insights into cultural patterns in consumer societies. Ther... more |
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Wages, Manufacturers and Workers in the Nineteenth-Century Factory
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The (Not So) Secret Lives of Food Packaging
Tracing developments from the classical period to the early industrial revolution and beyond, Anne M... more |
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Apples and Orchards Since the Eighteenth Century: Material Innovation and Cultural Tradition
Showing how the history of the apple goes far beyond the orchard and into the social, cultural and t... more |
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Feeding the People in Wartime Britain
While the history of food on the home front in wartime Britain has mostly focused on rationing, this... more |
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The Beginnings of Provençal Cuisine: Food, Cooking and Eating in 18th-Century Provence
’We have two cuisines in France, that of the north and that of the south’, boldly stated the first c... more |
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Eating on the Move from the Eighteenth Century to the Present
This book focuses on food and meals consumed during travel since the transport revolution and examin... more |
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Globalization in a Glass: The Rise of Pilsner Beer Through Technology, Taste and Empire
The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globaliza... more |
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Champagne in Britain, 1800-1914: How the British Transformed a French Luxury
Winner of the 2022 OIV AWARD 2022 in the History category From its introduction to British society i... more |
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Rebellious Cooks and Recipe Writing in Communist Bulgaria
How did people exist and resist in their daily lives under Soviet control in the Cold War period? Sh... more |
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Feeding the People in Wartime Britain
While the history of food on the home front in wartime Britain has mostly focused on rationing, this... more |
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Champagne in Britain, 1800-1914: How the British Transformed a French Luxury
From its introduction to British society in the mid-17th century champagne has been a wine of elite ... more |
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Rebellious Cooks and Recipe Writing in Communist Bulgaria
How did people exist and resist in their daily lives under Soviet control in the Cold War period? Sh... more |
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Food and Aviation in the Twentieth Century: The Pan American Ideal
Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led ... more |
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Food and Age in Europe, 1800-2000
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A History of Bread: Consumers, Bakers and Public Authorities Since the 18th Century
, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves...... more |
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Manger En Europe: Patrimoines, Echanges, Identites
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Tupperware: Transparent
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Land, Shops And Kitchens: Technology In The Food Chain In Twentieth-century Europe
The book discusses the concept of the food chain from a new perspective, emphasising the historical ... more |
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Eating in Eighteenth-Century Provence: The Evolution of a Tradition
’We have two cuisines in France, that of the north and that of the south’, boldly stated the first c... more |
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Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption Since 1950
In barely three generations the Spanish diet has changed beyond recognition. The traditional concern... more |
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Globalization in a Glass: The Rise of Pilsner Beer Through Technology, Taste and Empire
The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globaliza... more |
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Gastrofascism and Empire: Food in Italian East Africa, 1935-1941
Food stood at the centre of Mussolini’s attempt to occupy Ethiopia and build an Italian Empire in Ea... more |
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The Moral and Market Economies of Bread: Regulation and Reform in Vienna, 1775-1885
From the 1770s the Vienna bread market was rocked by a series of politico-economic and technological... more |
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The (Not So) Secret Lives of Food Packaging
Tracing developments from the classical period to the early industrial revolution and beyond, Anne M... more |
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Food and Aviation in the Twentieth Century: The Pan American Ideal
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