Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
A companion to food in the ancient world / / edited by John Wilkins and Robin Nadeau
| A companion to food in the ancient world / / edited by John Wilkins and Robin Nadeau |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (474 p.) |
| Disciplina | 394.1209 |
| Collana | Blackwell Companions to the Ancient World |
| Soggetto topico |
Gastronomy - History
Food habits - History Dinners and dining - History Food in literature Dinners and dining in literature Latin literature - History and criticism Greek literature - History and criticism |
| ISBN |
1-78684-428-1
1-118-87823-X 1-118-87827-2 1-118-87819-1 1-118-87825-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1. literature and approachers -- Part 2. Production and transport -- Part 3. Preparation -- Part 4. Cultures beyond Athens and Rome -- Part 5. Food and religion/great food cultures. |
| Record Nr. | UNINA-9910131542903321 |
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A companion to food in the ancient world / / edited by John Wilkins and Robin Nadeau
| A companion to food in the ancient world / / edited by John Wilkins and Robin Nadeau |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (474 p.) |
| Disciplina | 394.1209 |
| Collana | Blackwell Companions to the Ancient World |
| Soggetto topico |
Gastronomy - History
Food habits - History Dinners and dining - History Food in literature Dinners and dining in literature Latin literature - History and criticism Greek literature - History and criticism |
| ISBN |
1-78684-428-1
1-118-87823-X 1-118-87827-2 1-118-87819-1 1-118-87825-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1. literature and approachers -- Part 2. Production and transport -- Part 3. Preparation -- Part 4. Cultures beyond Athens and Rome -- Part 5. Food and religion/great food cultures. |
| Record Nr. | UNISA-996441551003316 |
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food & history / / Institut européen d'histoire de l'alimentation = European Institute of Food History
| Food & history / / Institut européen d'histoire de l'alimentation = European Institute of Food History |
| Pubbl/distr/stampa | Turnhout, Belgium, : Brepols, ©2003- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - History
Gastronomy - History Cooking - History Cooking Food Gastronomy Food - Europe - History |
| Soggetto genere / forma |
History
Periodicals. |
| ISSN | 2034-2101 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food and history |
| Record Nr. | UNINA-9910891267003321 |
| Turnhout, Belgium, : Brepols, ©2003- | ||
| 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 : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy
| Italian cuisine : a cultural history / / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy |
| Autore | Capatti Alberto <1944-> |
| Edizione | [1st ed.] |
| 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'HealyAine |
| 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 | ||
| ||
