4,091円 Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced l...

3,972円 In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cook...

3,972円 Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the dev...

777円 Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft ...

1,130円 Filipino food writer and local-cuisine advocate Michaela Fenix travels to taste, enjoy, and document recipes, cooking traditions, and local foodways of numerous towns and cities around the Philippines. She also shares delightful gems told to her by the cooks, food purveyors, families, business ow...

1,000円 Un festin d’histoires et de recettes, où l’esprit français rencontre la gourmandise, la culture et l’art de la table, des banquets antiques aux secrets des grandes cuisines. Plongez dans un univers où chaque plat raconte une aventure, chaque ingrédient évoque un souvenir, et chaque recette célèbr...

3,575円 150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques homeーno matter where that may be. Home cooks will discover li...

661円 In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of the feasts. Da Vinci’s Kitchen is a fascinating account of Italian cuisine from Da Vinci’s Renaissanc...

3,273円 From reviews of the newest, hippest restaurants in cities across Texas to stories about the comfort foods we all love, Texans have long relied on Texas Monthly to dish up some of the best writing about food in the Lone Star state. This anthology brings together twenty-eight classic articles about...

0円 O livro traz reflexões unindo questões sociais, da saúde e da nutrição. Na primeira parte, apresenta uma ampla revisão bibliográfica sobre a área da antropologia e da nutrição. Na segunda parte, abordam-se os paradoxos e repercussões das transformações sociais e da internacionalização da economia...

2,647円 From gnocchi to pierogi to wonton, the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dum...

3,714円 Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beetsーvarieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. Thes...