CHRISTIAN ISOBEL JOHNSTONE AND THE COOK AND HOUSEWIFE'S MANUAL BY MEG DODS.
- Published in:
- 2016
- By:
- Publication type:
- Literary Criticism
Works matching IS 01427857 AND DT 2016
Results: 32
1
2
EXHIBITION.
- Published in:
- 2016
- Publication type:
- Exhibition Review
3
The Carrot Purple and Other Curious Stories of the Food we Eat.
- Published in:
- 2016
- Publication type:
- Book Review
4
The Global City: On the Streets of Renaissance Lisbon.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
5
Sausage: A Global History.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
6
Pride and Pudding: the history of British puddings.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
7
Feasts and Fasts, A History of Food in India.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
8
Le Grand Marché: l'Approvisionnement alimentaire de Paris sous l'Ancien Régime.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
9
The Third Plate: Field Notes on the Future of Food.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
10
THE BLAND OR THE BOUNTIFUL? NOTES ON AUSTRALIAN DINING BETWEEN THE WARS.
- Published in:
- Petits Propos Culinaires, 2016, n. 106, p. 108, doi. 10.1558/ppc.28134
- By:
- Publication type:
- Article
11
Selections from The Art of Party-Crashing by al-Khatib al-Baghdadi in Medieval Iraq.
- Published in:
- 2016
- Publication type:
- Book Review
12
THE PIG SWILL BAN: A SLEDGEHAMMER TO CRACK A NUT.
- Published in:
- Petits Propos Culinaires, 2016, n. 106, p. 90, doi. 10.1558/ppc.28133
- By:
- Publication type:
- Article
13
HOG'S PUDDINGS AND WHITE PUDDINGS.
- Published in:
- 2016
- By:
- Publication type:
- Recipe
14
WHAT DIFFERENCE DOES BREED OF COW MAKE TO QUALITY OF CHEESE?
- Published in:
- Petits Propos Culinaires, 2016, n. 106, p. 82, doi. 10.1558/ppc.28132
- By:
- Publication type:
- Article
15
SAUSAGES BOILED OR COLD.
- Published in:
- Petits Propos Culinaires, 2016, n. 106, p. 60, doi. 10.1558/ppc.28130
- By:
- Publication type:
- Article
16
ORDINARY LONDON MEALS IN THE EIGHTEENTH CENTURY.
- Published in:
- Petits Propos Culinaires, 2016, n. 106, p. 13, doi. 10.1558/ppc.28128
- By:
- Publication type:
- Article
17
RUPERT CROFT-COOKE: DETECTIVE STORIES AND THE DEFENCE OF ENGLISH FOODWAYS.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
18
NEWS FROM PROSPECT BOOKS.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 125, doi. 10.1558/ppc.28183
- By:
- Publication type:
- Article
19
The Book of Pears: The Definitive History and Guide to over 500 Varieties.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
20
Tasting French Terroir. The History of an Idea.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
21
Medicine, Trade and Empire: Garcia de Orta's Colloquies on the Simples and Drugs of India (1563) in Context.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
22
August Zang and the French Croissant. How Viennoiserie Came to France.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
23
The Ethnic Restaurateur.
- Published in:
- 2016
- Publication type:
- Book Review
24
The Culture of Food in England 1200-1500.
- Published in:
- 2016
- Publication type:
- Book Review
25
Chewing the Fat, an oral history of Italian foodways from Fascism to Dolce Vita.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
26
First Bite: How we learn to eat.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
27
THE GALICIAN SNACK (IMBIß) IN JOSEPH ROTH'S RADETZKYMARSCH.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 106, doi. 10.1558/ppc.28161
- By:
- Publication type:
- Article
28
BRUNCH: A DELICIOUS MYSTERY.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 77
- By:
- Publication type:
- Article
29
ANCIENT FISH SAUCE IN A MODERN WORLD.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 93, doi. 10.1558/ppc.28160
- By:
- Publication type:
- Article
30
UNE PETITE SPECIALITÉ CALLED L'AMOUR: BURGESS, FOOD AND DRINK.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 48, doi. 10.1558/ppc.28157
- By:
- Publication type:
- Article
31
THE WAFFLE AND ITS IRON IN AMERICA.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 60, doi. 10.1558/ppc.28158
- By:
- Publication type:
- Article
32
HASLETS AND FAGGOTS.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 42
- By:
- Publication type:
- Article