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Il libro de la cocina : un ricettario tra Oriente e Occidente / / Frankwalt Möhren
| Il libro de la cocina : un ricettario tra Oriente e Occidente / / Frankwalt Möhren |
| Autore | Möhren Frankwalt |
| Pubbl/distr/stampa | Heidelberg, Germany : , : Heidelberg University Publishing, , 2016 |
| Descrizione fisica | 1 online (270 pages) : illustrations; digital, PDF file(s) |
| Disciplina | 440 |
| Soggetto topico |
Cooking, Italian - History
Cooking, Italian - Tuscan style - History Cooking, European - History Cooking - East Asia Cookbooks - Italy - History Cookbooks - Europe |
| Soggetto genere / forma | Recipes. |
| ISBN |
3-946054-24-2
3-946054-12-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-9910157859703321 |
Möhren Frankwalt
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| Heidelberg, Germany : , : Heidelberg University Publishing, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Italian cuisine [[electronic resource] ] : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy
| Italian cuisine [[electronic resource] ] : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy |
| Autore | Capatti Alberto <1944-> |
| Pubbl/distr/stampa | New York, : Columbia University Press, c2003 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 641.5945/09 |
| Altri autori (Persone) |
MontanariMassimo <1949->
O'HealyÁine |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cooking, Italian - History
Gastronomy - History |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-85632-0
9786613792075 0-231-50904-9 |
| Classificazione | LC 17255 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910450671403321 |
|
Capatti Alberto <1944->
|
||
| New York, : Columbia University Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Italian cuisine [[electronic resource] ] : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy
| Italian cuisine [[electronic resource] ] : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy |
| Autore | Capatti Alberto <1944-> |
| Pubbl/distr/stampa | New York, : Columbia University Press, c2003 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 641.5945/09 |
| Altri autori (Persone) |
MontanariMassimo <1949->
O'HealyÁine |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cooking, Italian - History
Gastronomy - History |
| ISBN |
1-281-85632-0
9786613792075 0-231-50904-9 |
| Classificazione | LC 17255 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910777467103321 |
|
Capatti Alberto <1944->
|
||
| New York, : Columbia University Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Italian cuisine [[electronic resource] ] : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy
| Italian cuisine [[electronic resource] ] : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy |
| Autore | Capatti Alberto <1944-> |
| Pubbl/distr/stampa | New York, : Columbia University Press, c2003 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 641.5945/09 |
| Altri autori (Persone) |
MontanariMassimo <1949->
O'HealyÁine |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Cooking, Italian - History
Gastronomy - History |
| ISBN |
1-281-85632-0
9786613792075 0-231-50904-9 |
| Classificazione | LC 17255 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910826359703321 |
|
Capatti Alberto <1944->
|
||
| New York, : Columbia University Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
