First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book
This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world.
"Cooking through history places food and cooking in a World History context."
The Borden Co., the second largest milk delivery company in the area, was a national corporation that eventually got out of the milk ... Contributor: Daniel Block See also: Cheese BIBLIOGRAPHY Alvord, Henry E., and R. A. Pearson.
The ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of ...
THIS IS NOT A COOKBOOK!
knish, real food!'" The scene continues: "The crowd beamed as the Ultimate Wasp, their Beloved Non-ethnic, smiled and inhaled, seeming to savor the greatness of the knish." The candidate then chokes on his knish. In America, the knish ...
... 2nd ed. Oxford: Macmillan Education, 2004. Crosby, Alfred W., Jr. The Columbian Exchange: Biological and Cultural Consequences of 1492. Westport, CT: Praeger, 2003. Harris, Dunstan A. Island Cooking: Recipes from the Caribbean. Berkeley ...
Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004
See also Bakeries and Bakery Goods; French Influence on American Food Reference Chevallier, Jim. August Zang and the French Croissant: How Viennoiserie Came to France. 2nd ed. n.p.: n.p., 2009.