American Cuisine – And How It Got This Way

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American Cuisine – And How It Got This...

American Cuisine – And How It Got This Way

Freedman, Paul

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الفئات:

Biography & Autobiography - Artists, Architects & Photographers

عام:

2020

الناشر:

Liveright Publishing Corp

اللغة:

english

ISBN 10:

1631498169

ISBN 13:

9781631498169

ملف:

AZW3 , 9.30 MB

IPFS:

,

english, 2020

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Sherrie A. Inness — Secret Ingredients: Race, Gender, and Class at the Dinner Table

Matthew J. Wild — Eating Spain: National Cuisine Since 1900

Matthew J. Wild — Eating Spain: National Cuisine Since 1900

Matthew J. Wild — Eating Spain: National Cuisine Since 1900

Matthew J. Wild — Eating Spain: National Cuisine Since 1900

Ferguson, Priscilla Parkhurst — Word of Mouth

Matthew J. Wild — Eating Spain: National Cuisine Since 1900

Andrew F. Smith — The Oxford Companion to American Food and Drink (Oxford Companions)

Andrew F. Smith (editor) — The Oxford Companion to American Food and Drink

Yong Chen — Chop Suey, USA: The Story of Chinese Food in America

Yong Chen — Chop Suey, USA: The Story of Chinese Food in America

Paul Freedman — Why Food Matters

Paul Freedman — Why Food Matters

Kamp David — The United States of Arugula

Sherri Liberman — American Food by the Decades

Deepi Ahluwalia — A Woman's Place

Priscilla Parkhurst Ferguson — Word of mouth : what we talk about when we talk about food

Albala, Ken; Chaplin, Joyce E.; Freedman, Paul H — Food in Time and Place : the American Historical Association Companion to Food History

Priscilla Parkhurst Ferguson — Word of Mouth: What We Talk About When We Talk About Food

Paul Freedman (editor); Joyce E. Chaplin (editor); Ken Albala (editor) — Food in Time and Place: The American Historical Association Companion to Food History

Harris, Jessica B — High on the Hog: A Culinary Journey From Africa to America

Hughes, Holly(Editor) — Best Food Writing

David Kamp — The United States of Arugula: How We Became a Gourmet Nation

David Kamp, Marion Rosenfeld, Ross Macdonald — The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge

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

Charles Reagan Wilson & John T. Edge — The New Encyclopedia of Southern Culture: Volume 7: Foodways

Megan J. Elias — Food on the Page: Cookbooks and American Culture

Chalmers Irena — Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers

Chalmers, Irena — Great food jobs 2: ideas and inspirations for your job hunt

Paul Freedman — Ten Restaurants That Changed America

Sherrie A. Inness (auth.) — Secret Ingredients: Race, Gender, and Class at the Dinner Table

Sherrie A. Inness — Secret Ingredients: Race, Gender, and Class at the Dinner Table

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

Miller, Tim — American Home Cooking: A Popular History

Toni Tipton-Martin — The Jemima Code: Two Centuries of African American Cookbooks

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