"Sobre este título" puede pertenecer a otra edición de este libro.
Gastos de envío:
EUR 2,46
A Estados Unidos de America
Descripción Condición: New. Nº de ref. del artículo: 22198255-n
Descripción Condición: New. Book is in NEW condition. Nº de ref. del artículo: 0520286316-2-1
Descripción Condición: New. New! This book is in the same immaculate condition as when it was published. Nº de ref. del artículo: 353-0520286316-new
Descripción PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: WF-9780520286313
Descripción Paperback or Softback. Condición: New. Cuisine and Empire: Cooking in World History 1.4. Book. Nº de ref. del artículo: BBS-9780520286313
Descripción Condición: New. Nº de ref. del artículo: ABLIING23Feb2215580234927
Descripción Soft Cover. Condición: new. This item is printed on demand. Nº de ref. del artículo: 9780520286313
Descripción Paperback. Condición: New. Brand New! This item is printed on demand. Nº de ref. del artículo: 0520286316
Descripción paperback. Condición: New. Language: ENG. Nº de ref. del artículo: 9780520286313
Descripción Paperback. Condición: new. Paperback. Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from the mastery of grain cooking some twenty thousand years ago, to the present-in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"-beliefs about health, the economy, politics, society and the gods-prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement. Probing beneath the apparent confusion of dozens of cuisines, this book shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. It emphasizes how cooking turns farm products into food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780520286313