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Results 1 - 10 of 22 (page 1 of 3)
Rebellious cooks and recipe writing in communist Bulgaria / Albena Shkodrova.
Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States / edited by Bruce Makoto Arnold, Tanfer Emin Tunç, and Raymond Douglas Chong.
K'oben : 3,000 years of the Maya hearth / Amber M. O'Connor and Eugene N. Anderson.
Jews, food, and Spain : the oldest medieval Spanish cookbook and the Sephardic culinary heritage / Hélène Jawhara Piñer.
Food, masculinities, and home : interdisciplinary perspectives / edited by Michelle Szabo, Shelley L. Koch.
Forging communities : food and representation in medieval and early modern Southwestern Europe / edited by Montserrat Piera.
Cooking with plants in ancient Europe and beyond : interdisciplinary approaches to the archaeology of plant foods / edited by Soultana Maria Valamoti, Anastasia Dimoula, Maria Ntinou.
Culinary nationalism in Asia / Michelle T. King (History, University of North Carolina at Chapel Hill), editor.
Brazilian food : race, class and identity in regional cuisines / Jane Fajans.

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