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Language: en
Pages: 261
Pages: 261
Type: BOOK - Published: 2020-06-02 - Publisher: Columbia University Press
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one anot
Language: en
Pages: 0
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Type: BOOK - Published: 2020 - Publisher: Arts and Traditions of the Table: Perspectives on Culinary History
"In Gastronomics, Michael Symons provides an innovative history of the intersection of food history, philosophy and economics. Modern economic thought, Symons a
Language: en
Pages: 416
Pages: 416
Type: BOOK - Published: 2019-02-21 - Publisher: Bloomsbury Publishing
This handbook situates early Christian meals in their broader context, with a focus on the core topics that aid understanding of Greco-Roman meal practice, and
Language: en
Pages: 337
Pages: 337
Type: BOOK - Published: 2008-12-30 - Publisher: Simon and Schuster
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matte
Language: en
Pages: 248
Pages: 248
Type: BOOK - Published: 2019-04-18 - Publisher: Bloomsbury Publishing
The chapters in this volume concentrate on the mundane and ordinary eating practices of the everyday, showing how these are linked to change in modern society.
