ISBN ART ET LA TABLE RÉÉDITION

Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History)

Columbia University Press

Food, Feasting and Table Manners in the Late Middle Ages: Volume I: The Iberian Peninsula in the European Context: 1

Routledge

Food in the Ancient World (Food through History)

Greenwood

The Pleasures and Horrors of Eating: The Cultural History of Eating in Anglophone Literature (Representations & Reflections. - Band 001): 01

Vandenhoeck & Ruprecht

Food in Time and Place: The American Historical Association Companion to Food History

University of California Press

Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages

By

Fishes with Funny French Names: The French Restaurant in London from the Nineteenth to the Twenty-First Century (Contemporary French and Francophone Cultures): 82

Liverpool University Press

Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century (German Historical Perspectives)

By

Food History: A Feast of the Senses in Europe, 1750 to the Present (Routledge Studies in Modern History)

Routledge

Good Food Cooked Badly: Vol. 1

Routledge Literature and Food Studies - Contemporary Thought

Routledge

Cosy Tastes of Poland: Heirloom Recipes | Volume 2

A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries

Routledge

Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories

Routledge

Food and Drink in Antiquity: A Sourcebook

Bloomsbury