Food & Drink

Warum wir uns auf unseren Appetit verlassen sollten | Maike Ehrlichmann plädiert für das selbstbestimmte Essen und fordert, dass wir uns nicht mehr vorschreiben lassen, was wir essen.

By (author) Maike Ehrlichmann

L'Egitto capovolto. La rivoluzione incompiuta di piazza Tahrir

Volume 8

by Elisa Ferrero

Late Fifteenth-Century Recipes from Corpus Christi College Oxford

edited and translated by Constance B. Hieatt

The Work of Farming

by John G. Fitch

by Peter Brears

By (author) Phia Sing

Volume 2012

by Mark McWilliams

Volume 2011

by Mark McWilliams

by Peter Brears

The Art of Cookery made Plain and Easy (1747)

by Hannah Glasse

The Food and Cooking of the Languedoc

by Caroline Conran

England 1933-1936

by Dorothy Hartley

by Alan Davidson

by Michael Raffael

by Alan Davidson

By (author) Prospect Books

by Robert May

by Giacomo Castelvetro

An edition and translation of the sixteenth-century 'Livre Fort Excellent De Cuysine'

by Timothy J. Tomasik and Ken Albala

Entstehung und kulinarische Einordnung der Restaurantkultur 1800 bis 1850

by Marco Iwanzeck

Dresden um 1900

Volume 2

by Benedikt Kruger

by Carl Friedrich von Rumohr

Chefs of the Past

by Emma Kay

by Tom Jaine

By (author) Marie Fougere

Volume 2010

edited by Helen Sabieri

Farm work: a Modern Translation of the Roman and Byzantine Farming Handbook

by Andrew Dalby

by Geraldene Holt

A Most Excellent Dish

by Marjorie Houlihan

I cibi in alcuni banchetti e il loro grado nutrizionale

by Claudia Cerchiai and Laura Di Renzo