9780190622107 - from garum to mole: sauces and identity in the western world (6 risultati)
- Brossura
Da: INDOO, Avenel, NJ, U.S.A.INDOO
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 42,68
Spedizione gratuitaSpedito in U.S.A.Quantità: 20 disponibili
Condizione: New.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 42,70
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volum…e brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Russell Books, Victoria, BC, CanadaRussell Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 38,48
EUR 17,47 spedizioneSpedito da Canada a U.S.A.Quantità: 4 disponibili
paperback. Condizione: New. Special order direct from the distributor.
From Garum to Mole: Sauces and Identity in the Western World
Donnelly, Andrew (Editor)/ Forrest, Beth M. (Editor)/ Murphy, Deirdre (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 48,66
EUR 11,76 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Brand New. 328 pages. 6.15x0.79x9.24 inches. In Stock.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 74,23
EUR 32,34 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volum…e brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 50,00
EUR 62,43 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. Neuware - The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volu…me brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.
