A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC televis...(展开全部)

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary e...(展开全部)

In "Near a Thousand Tables, " acclaimed food historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.In this "appetizingly provocative" "(Los Angeles Times)" book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set human...(展开全部)

This book looks at 100 items that have profoundly shaped how people watched, studied and engaged with the avian world. Each item contains around 500 words on a double-page spread and include an illustration of the object in question. The book includes the objects listed below as well as many more.The range of items is international and cross-cultural. Review “A coffee table boo...(展开全部)

What does a turnip have in common with a pair of £500 sunglasses? They've both played a pivotal role in football history. Following on from Neil MacGregor's groundbreaking The History of the World in 100 Objects, Gavin Mortimer provides a quirky and unique take on the beautiful game told through its defining objects. A History of Football in 100 Objects begins on the momentous ...(展开全部)

This book looks at 100 items that have profoundly shaped how people watched, studied and engaged with the avian world. Each item contains around 500 words on a double-page spread and include an illustration of the object in question. The book includes the objects listed below as well as many more.The range of items is international and cross-cultural. Review “A coffee table boo...(展开全部)

Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of les...(展开全部)

From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging―unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Se...(展开全部)

罗德里克·卡夫，印刷史学家，图书馆长，联合国教科文组织及大英图书馆顾问，拥有大量珍本书藏书，并在世界各地的图书馆及大学开设信息学课程。著有 THE PRIVATE PRESS（《私人出版社》） Impressions of Nature: A History of Na ture Printing（《自然的印象：自然印刷法的历史》）等。 萨拉·阿亚德，一生都在研究书，她作过图书管理员、书商、编辑、艺术史学家、图片研究者，她将对文字和视觉艺术的兴趣紧密结合在一起。