Food & Drink

The Prehistory of Sweets

by William Rabisha

By (author) Irving Davis Edited by Patience Gray

edited by Laura Mason

by Eliza Acton

by Thomas Dawson

De l'artisan a l'assembleur

Volume 29

by Cyrille Laporte

Edizione e studio linguistico

Volume 1

by Veronica Ricotta

by Hannah M. Young

by Tabitha Tickletooth, edited by Alan Davidson

from Aab Gosht to Zeera

by Joyce P. Westrip

Ethnological Studies

edited by Astri Riddervold and Andreas Ropeid

edited by Harlan Walker

Proceedings of the Oxford Symposium on Food and Cookery, 1989

edited by Harlan Walker

How to cook ancient roman recipes today

by Eugenia Salza Prina Ricotti

by Marie Delcourt and preface by Alexis Curvers, with Marie-Claire Helin-Magnette

By (author) Wolfgang Protzner By (author) Christiane Köglmaier-Horn

Wie wir mit unserem Essen das Klima schützen können

By (author) Malte Rubach

A Cookbook and History of the Iraqi Cuisine (Abbreviated Version of the Second Edition)

by Nawal Nasrallah

by Richard Terry

By (author) Bibi Palaiokrassa

The Book of Carving

by Wynken de Worde, introduction by Peter Brears

By (author) Prospect Books

The rusticall and oeconomical works of John Evelyn

by John Evelyn, edited by Christopher Driver

Volume 22

edited by Michael Matheus

Die Süße Küche erklärt mit der Naturwissenschaft

By (author) Nikola Schwarzer

by John Thorne and Matt Lewis Thorne

translated with commentary by Jacques Andre, illustrated by Scott Pennor's

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

edited by Constance B. Hieatt