Addendum.
- Published in:
- History Today, 1985, v. 35, n. 1, p. 61
- By:
- Publication type:
- Article
Works matching DE "COOKING history"
Results: 83
1
2
Southern Provisions: The Creation and Revival of a Cuisine.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
3
Cooked: A Natural History of Transformation.
- Published in:
- 2016
- Publication type:
- Book Review
4
Southern Provisions: The Creation and Revival of a Cuisine.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
5
Cuisine and Empire: Cooking in World History.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
6
“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
7
Tortillas, Tiswin, & T-Bones: A Food History of the Southwest. By Gregory McNamee.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
8
"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
9
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
10
Wormsloe's Belly.
- Published in:
- 2009
- By:
- Publication type:
- Essay
11
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
12
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
13
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
14
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
15
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
16
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
17
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
18
Editorial Introduction.
- Published in:
- 2021
- By:
- Publication type:
- Editorial
19
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
20
Turning the Pot Upside Down.
- Published in:
- 2015
- By:
- Publication type:
- Literary Criticism
21
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
22
Cooking and Eating in Renaissance Italy: From Kitchen to Table.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
23
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
24
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
25
Something from the Oven: Reinventing Dinner in 1950s America.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
26
Three is a Magic Number.
- Published in:
- 2007
- By:
- Publication type:
- Essay
27
From Courtesans to Queens: Recipes Named for Women.
- Published in:
- Names: A Journal of Onomastics, 2007, v. 55, n. 3, p. 277, doi. 10.1179/nam.2007.55.3.277
- By:
- Publication type:
- Article
28
La cocina de los chullpas. Representaciones del pasado e identidades en el presente a partir de la alimentación en los Andes.
- Published in:
- Revista Espanola de Antropologia Americana, 2014, v. 44, n. 1, p. 191, doi. 10.5209/rev_REAA.2014.v44.n1.47640
- By:
- Publication type:
- Article
29
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
30
Meat offerings and their preparation in the state cult of the Assyrian empire.
- Published in:
- Bulletin of the School of Oriental & African Studies, 2012, v. 75, n. 2, p. 249, doi. 10.1017/S0041977X12000468
- By:
- Publication type:
- Article
31
Diet and the Disease of Civilization.
- Published in:
- 2019
- By:
- Publication type:
- Book Review
32
Truffle renaissance in Poland - history, present and prospects.
- Published in:
- Journal of Ethnobiology & Ethnomedicine, 2017, v. 13, p. 1, doi. 10.1186/s13002-017-0163-x
- By:
- Publication type:
- Article
33
Madrid: a culinary history.
- Published in:
- 2018
- By:
- Publication type:
- Book Review
34
Homegrown Cuisines or Naturalized Cuisines? The History of Food in Hawaii and Hawaii’s Place in Food History.
- Published in:
- Food, Culture & Society, 2016, v. 19, n. 3, p. 437, doi. 10.1080/15528014.2016.1208334
- By:
- Publication type:
- Article
35
CUISINE AND EMPIRE: COOKING IN WORLD HISTORY.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
36
From the Editors.
- Published in:
- Food, Culture & Society, 2012, v. 15, n. 2, p. 173, doi. 10.2752/175174412x13233545145147
- By:
- Publication type:
- Article
37
Cookbooks as Primary Sources for Writing History.
- Published in:
- Food, Culture & Society, 2009, v. 12, n. 3, p. 257, doi. 10.2752/175174409X431987
- By:
- Publication type:
- Article
38
Melhor o cozinheiro? Um percurso sobre a dimensão de gênero da preparação da comida (Europa ocidental, séculos XVI-XIX).
- Published in:
- Cadernos PAGU, 2012, n. 39, p. 87, doi. 10.1590/S0104-83332012000200004
- By:
- Publication type:
- Article
39
"The Present Time is Eminently Scientific": The Science of Cookery in Nineteenth-Century Britain.
- Published in:
- Journal of Social History, 2012, v. 45, n. 4, p. 936, doi. 10.1093/jsh/shr106
- By:
- Publication type:
- Article
40
Liberating Taste: Memories of War, Food and Cooking in Northern Mozambique.
- Published in:
- Journal of Southern African Studies, 2020, v. 46, n. 5, p. 965, doi. 10.1080/03057070.2020.1793518
- By:
- Publication type:
- Article
41
Meal Time as Medium: Duration and the work of AO&.
- Published in:
- Performance Research, 2012, v. 17, n. 5, p. 130, doi. 10.1080/13528165.2012.728454
- By:
- Publication type:
- Article
42
Invito a pranzo in Archivio.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
43
Modeling Communities Through Food: Connecting the Daily Meal to the Construction of Place and Identity.
- Published in:
- Northeast Historical Archaeology, 2013, v. 42, p. 147, doi. 10.22191/neha/vol42/iss1/9
- By:
- Publication type:
- Article
44
Dining with John and Catharine Butler before the Close of the Eighteenth Century.
- Published in:
- Northeast Historical Archaeology, 2013, v. 42, p. 29, doi. 10.22191/neha/vol42/iss1/3
- By:
- Publication type:
- Article
45
Decline in the Use and Production of Red-Earthenware Cooking Vessels in the Northeast, 1780-1880.
- Published in:
- Northeast Historical Archaeology, 2013, v. 42, p. 92, doi. 10.22191/neha/vol42/iss1/7
- By:
- Publication type:
- Article
46
Applying Concepts from Historical Archaeology to New England's Nineteenth-Century Cookbooks.
- Published in:
- Northeast Historical Archaeology, 2013, v. 42, p. 111, doi. 10.22191/neha/vol42/iss1/8
- By:
- Publication type:
- Article
47
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
48
Grandmother's Chili Sauce.
- Published in:
- Voices: The Journal of New York Folklore, 2012, v. 38, n. 1/2, p. 37
- By:
- Publication type:
- Article
49
Reading and Writing Recipe Books, 1550-1800.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
50
Ensalada caliente y carnero verde: imágenes de la vianda en la poesía satírico-burlesca de Francisco de Quevedo.
- Published in:
- Perinola, 2009, n. 13, p. 313
- By:
- Publication type:
- Article