Eating Spain: National Cuisine Since 1900

Main
Eating Spain: National Cuisine Since...

Eating Spain: National Cuisine Since 1900

Matthew J. Wild

0 / 0

Sukakah anda buku ini?

Bagaimana kualiti fail ini?

Muat turun buku untuk menilai kualitinya

Bagaimana kualiti fail yang dimuat turun?

Tahun:

2019

Bahasa:

spanish

Fail:

PDF, 2.48 MB

IPFS:

,

spanish, 2019

Baca dalam Talian

Penukaran menjadi sedang dijalankan

Penukaran menjadi gagal

Mungkin anda berminat

Greg Richards — Tourism and Gastronomy (Routledge Advances in Tourism, 11)

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

Winer, Laurie; — LARB Digital Edition

Priscilla Parkhurst Ferguson — Accounting for Taste: The Triumph of French Cuisine

Ferguson, Priscilla Parkhurst — Word of Mouth

Ken Albala — Food: A Cultural Culinary History - Guidebook - The Great Courses - TTC

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

Priscilla Parkhurst Ferguson — Accounting for Taste: The Triumph of French Cuisine

Jean-Robert Pitte, Jody Gladding — French Gastronomy

Maria Pilar Opazo — Appetite for Innovation: Creativity and Change at elBulli

Jean-Robert Pitte; Jody Gladding — French Gastronomy: The History and Geography of a Passion

Sandra M. Gilbert — The Culinary Imagination

Lisa M. Heldke — Exotic Appetites: Ruminations of a Food Adventurer

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

Henry Notaker — A History of Cookbooks: From Kitchen to Page over Seven Centuries (Volume 64) (California Studies in Food and Culture)

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

Henry Notaker — A History of Cookbooks: From Kitchen to Page over Seven Centuries

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

Elizabeth Finnis — Reimagining Marginalized Foods: Global Processes, Local Places

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

Rafael Climent-Espino, Ana M. Gomez-Bravo — Food, Texts, and Cultures in Latin America and Spain

Steffan Igor Ayora-Diaz — Foodscapes, Foodfields, and Identities in the YucatÁn

Ilaria Porciani — Food Heritage and Nationalism in Europe

Dallen J. Timothy — Heritage Cuisines: Traditions, identities and tourism

Atsuko Ichijo; Venetia Johannes; Ronald Ranta (editors) — The Emergence of National Food: The Dynamics of Food and Nationalism

Atsuko Ichijo, Venetia Johannes, Ronald Ranta — The Emergence of National Food

Moreno, María Paz — Madrid: a culinary history

Rick Fantasia — French Gastronomy and the Magic of Americanism

Maria Paz Moreno — Madrid: A Culinary History by Maria

Gillian Crowther — Eating culture: an anthropological guide to food

Lara Anderson — Control and Resistance: Food Discourse in Franco Spain

Istilah utama