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)

约翰•朱利叶斯•诺威奇于1929年生于英国。服完兵役后，他在牛津大学新学院攻读了法语和俄语文学专业。 诺威奇著述颇丰，包括《征服，1016—1130》（The Normans in the South,1967)、《王国，1130—1194》（The Kingdom in the Sun,1970）、《地中海史》（The Middle Sea: A History of the Mediterranean,2006）、《教皇史》（¬The Popes: A History,2011）、《四君主》（Four Princes, 2017）等。 他还写了多部关于旅游、建筑和音乐的著作。此外，他曾为英国广播公司的约30部纪录片撰稿。 ★译者简介 陈薇薇，浙江杭州人，自由译者。从事翻译十余载，译有《北方的观念》《蒙娜丽莎传奇》《概率统治世界》等。

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)

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)

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)

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)

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras , Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, the...(展开全部)

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras , Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, the...(展开全部)

拉博·德·圣艾蒂安（Rabaut de Saint Etienne，1743~1793），法国温和派革命者、第十届国民议会主席，因在国民议会中担任立法者和演说者而声名鹊起，曾参与有关《人权宣言》的辩论，著有《希腊的原始社会》等，在制宪会议期间致力于制定宪法，反对建立共和国。 顾伟，曲阜师范大学翻译学院讲师，苏州大学翻译学在读博士。发表论文六篇，出版译著两部，主持市厅级课题三项，参与国家级、省部级课题各一项。