Cuisine and Empire: Cooking in World History.
- Published in:
- 2013
- Publication type:
- Book Review
Works matching Cooking history
Results: 204
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2
Cuisine and Empire: Cooking in World History.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
3
CUISINE AND EMPIRE: COOKING IN WORLD HISTORY.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
4
Cuisine & Empire: Cooking in World History.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
5
Cuisine and Empire: Cooking in World History.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
6
Turning the Pot Upside Down.
- Published in:
- 2015
- By:
- Publication type:
- Literary Criticism
7
Tasting local history: Dissemination of the cultural history of food through cooking and dining.
- Published in:
- Journal Nordic Museology / Nordisk Museologi, 2024, v. 36, n. 1, p. 152, doi. 10.5617/nm.11600
- By:
- Publication type:
- Article
8
Appalachian Home Cooking: History, Culture, & Recipes/Cornbread Nation 3: Foods of the Mountain South.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
9
A history of failed innovation: continuous cooking and the Soviet pulp industry, 1940s–1960s.
- Published in:
- History & Technology, 2015, v. 31, n. 2, p. 108, doi. 10.1080/07341512.2015.1111010
- By:
- Publication type:
- Article
10
Schlagsahne oder Shemen-Öl? Deutsch-jüdische Hausfrauen und ihre Küche in Palästina 1936-1940.
- Published in:
- Tel Aviver Jahrbuch für Deutsche Geschichte, 2013, v. 41, p. 82
- By:
- Publication type:
- Article
11
Digesting Stephan Palmié's Cooking of History.
- Published in:
- 2015
- By:
- Publication type:
- Literary Criticism
12
Appalachian Home Cooking: History, Culture, and Recipes.
- Published in:
- 2009
- By:
- Publication type:
- Book Review
13
A History of Cooks and Cooking.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
14
A History of Cooks and Cooking.
- Published in:
- 2005
- By:
- Publication type:
- Book Review
15
Historic Holiday Menus Created at the Former Army Post at Fort Oglethorpe, Georgia from 1925-1940.
- Published in:
- Georgia Library Quarterly, 2021, v. 58, n. 3, p. 3
- By:
- Publication type:
- Article
16
Introduction: Bringing More to the Table.
- Published in:
- Northeast Historical Archaeology, 2013, v. 42, p. 1, doi. 10.22191/neha/vol42/iss1/1
- By:
- Publication type:
- Article
17
Appalachian Home Cooking: History, Culture, and Recipes.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
18
LANDSCAPE: FEATURES AND FANCIES.
- Published in:
- Petits Propos Culinaires, 2017, n. 109, p. 22, doi. 10.1558/ppc.28005
- By:
- Publication type:
- Article
19
BARBECUE.
- Published in:
- History Today, 2019, v. 69, n. 8, p. 82
- By:
- Publication type:
- Article
20
A Taste of Barcelona: The History of Catalan Cooking and Eating: By H. Rosi Song and Anna Riera. New York: Rowman and Littlefield, 2019. Pp. 256. $38 (hardback). ISBN 9781538107836.
- Published in:
- 2021
- By:
- Publication type:
- Book Review
21
Addendum.
- Published in:
- History Today, 1985, v. 35, n. 1, p. 61
- By:
- Publication type:
- Article
22
Southern Provisions: The Creation and Revival of a Cuisine.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
23
Cooked: A Natural History of Transformation.
- Published in:
- 2016
- Publication type:
- Book Review
24
Southern Provisions: The Creation and Revival of a Cuisine.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
25
“KNEADING POLITICS”: COOKERY AND THE AMERICAN WOMAN SUFFRAGE MOVEMENT.
- Published in:
- Journal of the Gilded Age & Progressive Era, 2018, v. 17, n. 3, p. 450, doi. 10.1017/S1537781418000063
- By:
- Publication type:
- Article
26
Tortillas, Tiswin, & T-Bones: A Food History of the Southwest. By Gregory McNamee.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
27
"When People Were Nice and Things Were Pretty": A Culinary History of Merigold: A Mississippi Delta Town.
- Published in:
- 2012
- By:
- Publication type:
- Book Review
28
History, Place, and Power.
- Published in:
- Southern Cultures, 2015, v. 21, n. 1, p. 2, doi. 10.1353/scu.2015.0008
- By:
- Publication type:
- Article
29
Wormsloe's Belly.
- Published in:
- 2009
- By:
- Publication type:
- Essay
30
Crafting, Cooking, and Constructing Histories: Women and the Politics of Everyday Life along the Falémé River ( ca. AD 1000-1900).
- Published in:
- African Archaeological Review, 2014, v. 31, n. 2, p. 233, doi. 10.1007/s10437-014-9158-3
- By:
- Publication type:
- Article
31
Sémantique de l'art de la table chez les Arabes: Étude diachronique.
- Published in:
- LiCArC: Littérature et Culture Arabes Contemporaines, 2020, n. 9, p. 139
- By:
- Publication type:
- Article
32
'COOKING AND CALVINISM': HISTORY IN THE VOICE OF SCOTLAND BOOKS.
- Published in:
- 2002
- By:
- Publication type:
- Literary Criticism
33
Afterword.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 1/2, p. 160, doi. 10.1080/07409710.2011.544228
- By:
- Publication type:
- Article
34
Introduction: Traversing the Local/Global and Food/Culture Divides.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 1/2, p. 1, doi. 10.1080/07409710.2011.544156
- By:
- Publication type:
- Article
35
The Cooking of History: How Not to Study Afro-Cuban Religion.
- Published in:
- 2014
- By:
- Publication type:
- Book Review
36
Cuisine and Urban Identities in Medieval England: Objects, Foodstuffs and Urban Life in Thirteenth- and Fourteenth-Century Hampshire.
- Published in:
- Archaeological Journal, 2012, v. 169, p. 453, doi. 10.1080/00665983.2012.11020921
- By:
- Publication type:
- Article
37
The social context of food technology in Iron Age Gao, Mali.
- Published in:
- World Archaeology, 1999, v. 31, n. 1, p. 78, doi. 10.1080/00438243.1999.9980433
- By:
- Publication type:
- Article
38
Nobuo Murakami, executive chef of the Imperial Hotel and Ambroise Paré, surgeon in ordinary to the kings of France.
- Published in:
- 2016
- By:
- Publication type:
- Biography
39
Editorial Introduction.
- Published in:
- 2021
- By:
- Publication type:
- Editorial
40
The Cooking of History: How Not to Study Afro-Cuban Religion.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
41
Die aide Zeide--Deitsche Heiser un Deitsch Esse Pennsylvania German Homes and Foodways in the Early Years, Part Three.
- Published in:
- Pennsylvania Mennonite Heritage, 2018, v. 41, n. 4, p. 137
- By:
- Publication type:
- Article
42
A cuisine fit for wartime: history and practices of Ukrainian cooking.
- Published in:
- Historian (02651076), 2024, n. 163, p. 29
- By:
- Publication type:
- Article
43
Is the Japanese Diet a Melting Pot?
- Published in:
- Economy, Culture & History Japan Spotlight Bimonthly, 2008, v. 27, n. 4, p. 30
- By:
- Publication type:
- Article
44
Terroir: A French Conversation with a Transnational Future.
- Published in:
- Contemporary French & Francophone Studies, 2010, v. 14, n. 2, p. 139, doi. 10.1080/17409291003644206
- By:
- Publication type:
- Article
45
Cooking and Eating in Renaissance Italy: From Kitchen to Table.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
46
The Most Excellent Book of Cookery: An Edition and Translation of the Sixteenth-Century Livrefort excellent de Cuysine.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
47
Food and the middle ages
- Published in:
- Journal of Medieval History, 2010, v. 36, n. 1, p. 1, doi. 10.1016/j.jmedhist.2009.12.001
- By:
- Publication type:
- Article
48
CZYM OPOWIADA HISTORIA KUCHNI? Paul Tremo, kucharz wieku filozofów.
- Published in:
- Ethos (0860-8024), 2022, v. 35, n. 137, p. 53, doi. 10.12887/35-2022-1-137-06
- By:
- Publication type:
- Article
49
Something from the Oven: Reinventing Dinner in 1950s America.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
50
Three is a Magic Number.
- Published in:
- 2007
- By:
- Publication type:
- Essay