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Apple : a global history / / Erika Janik
| Apple : a global history / / Erika Janik |
| Autore | Janik Erika |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London : , : Reaktion Books, , 2012 |
| Descrizione fisica | 1 online resource (134 pages) |
| Disciplina | 641.3411 |
| Soggetto topico |
Apples
Food - History |
| ISBN |
1-280-49360-7
9786613588838 1-86189-958-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction 1. From Almaty to America 2. Food of Legend 3. Cider 4. Wholesome Apple 5. Global Apple Picking the Perfect Apple Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index |
| Record Nr. | UNINA-9910821503703321 |
Janik Erika
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| London : , : Reaktion Books, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Banana : a global history / / Lorna Piatti-Farnell
| Banana : a global history / / Lorna Piatti-Farnell |
| Autore | Piatti-Farnell Lorna |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London : , : Reaktion Books, , 2016 |
| Descrizione fisica | 1 online resource (175 pages) : illustrations |
| Disciplina | 641.34772 |
| Soggetto topico |
Bananas
Food - History |
| ISBN |
1-78023-571-2
1-78023-606-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introducing the Banana Family 1. Growing Banana: Histories, Legends and Myths 2. How to Eat Bananas 3. The Banana Trade 4. Imaginary Bananas Epilogue Recipes References Select Bibliography Websites and Associations Photo Acknowledgments Index |
| Record Nr. | UNINA-9910155030903321 |
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Piatti-Farnell Lorna
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| London : , : Reaktion Books, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cabbage and Caviar : A History of Food in Russia
| Cabbage and Caviar : A History of Food in Russia |
| Autore | Smith Alison Karen |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | London : , : Reaktion Books, , 2021 |
| Descrizione fisica | 1 online resource (353 pages) |
| Disciplina | 641.300947 |
| Soggetto topico |
Cabbage
Caviar Food - History Food and society |
| ISBN | 1-78914-365-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction: Let Us Begin with Soup -- 1. The Elements of Russian Cuisine -- 2. Environment, Agriculture and Technology -- 3. Eating and Drinking in the Earliest Days of Russia -- 4. Russia Becomes an Empire -- 5. Champagne and Kvas: Russia Divided -- 6. Russia Becomes Modern -- 7. Hunger and Plenty: The Soviet Experience -- Epilogue: Russia Again -- Recipes -- Glossary -- References -- Bibliography -- Acknowledgements -- Photo Acknowledgements -- Index. |
| Record Nr. | UNINA-9910809552603321 |
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Smith Alison Karen
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| London : , : Reaktion Books, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Culture of the fork [[electronic resource] ] : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld
| Culture of the fork [[electronic resource] ] : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld |
| Autore | Rebora Giovanni |
| Pubbl/distr/stampa | New York, : Columbia University Press, c2001 |
| Descrizione fisica | 1 online resource (217 p.) |
| Disciplina | 394.1/094 |
| Altri autori (Persone) | SonnenfeldAlbert |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Gastronomy
Food habits - Europe Cooking, European Food - History |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-59956-1
9786613629401 0-231-51845-5 0-231-50793-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31. |
| Record Nr. | UNINA-9910454511103321 |
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Rebora Giovanni
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| New York, : Columbia University Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Culture of the fork [[electronic resource] ] : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld
| Culture of the fork [[electronic resource] ] : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld |
| Autore | Rebora Giovanni |
| Pubbl/distr/stampa | New York, : Columbia University Press, c2001 |
| Descrizione fisica | 1 online resource (217 p.) |
| Disciplina | 394.1/094 |
| Altri autori (Persone) | SonnenfeldAlbert |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Gastronomy
Food habits - Europe Cooking, European Food - History |
| ISBN |
1-280-59956-1
9786613629401 0-231-51845-5 0-231-50793-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31. |
| Record Nr. | UNINA-9910782048503321 |
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Rebora Giovanni
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| New York, : Columbia University Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Culture of the fork : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld
| Culture of the fork : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld |
| Autore | Rebora Giovanni |
| Pubbl/distr/stampa | New York, : Columbia University Press, c2001 |
| Descrizione fisica | 1 online resource (217 p.) |
| Disciplina | 394.1/094 |
| Altri autori (Persone) | SonnenfeldAlbert |
| Collana | Arts and traditions of the table |
| Soggetto topico |
Gastronomy
Food habits - Europe Cooking, European Food - History |
| ISBN |
1-280-59956-1
9786613629401 0-231-51845-5 0-231-50793-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31. |
| Record Nr. | UNINA-9910824483403321 |
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Rebora Giovanni
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| New York, : Columbia University Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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A curious history of food and drink / / Ian Crofton
| A curious history of food and drink / / Ian Crofton |
| Autore | Crofton Ian |
| Pubbl/distr/stampa | New York : , : Quercus, , 2014 |
| Descrizione fisica | 1 online resource (187 pages) |
| Disciplina | 641.3009 |
| Soggetto topico |
Food - History
Food habits - History Drinking customs - History |
| ISBN | 1-68144-947-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910154666103321 |
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Crofton Ian
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| New York : , : Quercus, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fish and chips : a history / / Panikos Panayi
| Fish and chips : a history / / Panikos Panayi |
| Autore | Panayi Panikos |
| Edizione | [First editon.] |
| Pubbl/distr/stampa | London : , : Reaktion Books, , 2014 |
| Descrizione fisica | 1 online resource (178 pages) |
| Disciplina | 394.12540941 |
| Soggetto topico |
Food - History
Fish as food Potato chips |
| ISBN | 1-78023-393-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Fish and Chips: A History; Imprint Page; Contents; Preface; 1. Origins; 2. Evolution; 3. Britishness; 4. Ethnicity; 5. The Meanings of Fish and Chips; References; Bibliography; Acknowledgements; Index |
| Record Nr. | UNINA-9910824525903321 |
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Panayi Panikos
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| London : , : Reaktion Books, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food : a culinary history from Antiquity to the present / / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and four others]
| Food : a culinary history from Antiquity to the present / / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and four others] |
| Autore | Flandrin Jean-Louis <1931-2001, > |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2013 |
| Descrizione fisica | 1 online resource (560 pages) : illustrations |
| Disciplina | 641.3/009 |
| Soggetto topico |
Food - History
Food habits - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-54409-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910150256803321 |
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Flandrin Jean-Louis <1931-2001, >
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| New York : , : Columbia University Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food : a culinary history from Antiquity to the present / / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and four others]
| Food : a culinary history from Antiquity to the present / / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and four others] |
| Autore | Flandrin Jean-Louis <1931-2001, > |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2013 |
| Descrizione fisica | 1 online resource (560 pages) : illustrations |
| Disciplina | 641.3/009 |
| Soggetto topico |
Food - History
Food habits - History |
| ISBN | 0-231-54409-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910798699803321 |
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Flandrin Jean-Louis <1931-2001, >
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| New York : , : Columbia University Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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