Singaravelou pierre (234 resultados)

paperback. Condición: Fine. LIKE NEW!!! Has a red or black remainder mark on bottom/exterior edge of pages.

Condición: like_new. This book is in Like New condition. It is unused, but has a remainder mark on the edge of the pages. Otherwise it is a new book.

Condición: New.

Paperback. Condición: New.

Condición: As New. Unread book in perfect condition.

Couverture souple. Condición: Moyen. Fayard/Mille et une nuits collection , 2021. 1 volume format In-12 acceptable.

8vo. Original printed card covers (softback) (Fine). Pp. 184, illus with b&w photos (no inscriptions).

Condición: As New. Unread book in perfect condition.

Paperback. Condición: New.

Condición: New. HACIA UNA HISTORIA DE LOS POSIBLES.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

hardcover. Condición: Fine.

Hardcover. Condición: Good. HARDCOVER Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

paperback. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condición: New.

Condición: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Condición: New.

Condición: new.

Paperback. Condición: New. Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and convenience-food forms. The baguette is mythologized as a product of the French Revolution, but in fact it emerged during late-nineteenth-century urbanization. Colonialism brought baguettes to Vietnam, where street vendors devised a new dish: banh mi, which refugees took with them around the world.Telling these tales and many others, What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories. They consider the tension between the role of cuisine in shaping particular cultural identities and the standardization associated with globalization, and they demonstrate how foods have transformed as different societies have borrowed them. Chapters reveal the surprising sagas of coffee, cornflakes, gin, guacamole, hot dogs, hummus, naan, pet food, pizza, sparkling water, sushi, and many more. At once an intimate and a global history, What We Eat shows readers the everyday items on grocery store shelves in a new light.…

Paperback. Condición: Brand New. 240 pages. 9.00x6.00x0.50 inches. In Stock.

Paperback. Condición: New. Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and convenience-food forms. The baguette is mythologized as a product of the French Revolution, but in fact it emerged during late-nineteenth-century urbanization. Colonialism brought baguettes to Vietnam, where street vendors devised a new dish: banh mi, which refugees took with them around the world.Telling these tales and many others, What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories. They consider the tension between the role of cuisine in shaping particular cultural identities and the standardization associated with globalization, and they demonstrate how foods have transformed as different societies have borrowed them. Chapters reveal the surprising sagas of coffee, cornflakes, gin, guacamole, hot dogs, hummus, naan, pet food, pizza, sparkling water, sushi, and many more. At once an intimate and a global history, What We Eat shows readers the everyday items on grocery store shelves in a new light.…

Paperback or Softback. Condición: New. What We Eat: A Global History of Food. Book.

Condición: New.

Condición: New. 2022. Paperback. . . . . .

Condición: New.

Paperback. Condición: new. Paperback. At the turn of the twentieth century, the city of Tianjin was the diplomatic capital of the Middle Kingdom, where foreign consuls met Chinese dignitaries, and a hub of commerce and culture. Yet in the eyes of foreigners, the city remained provincial. After the tumult of the Boxer Rebellion, however, Tianjin transformed, when a little-known international political project turned it for a time into one of the most cosmopolitan places in the world. Pierre Singaravelou tells the story of Tianjin's emergence as a transnational metropolis, arguing that the city's experience challenges conventional narratives of the origins of globalization. He focuses on the aftermath of the Boxer Rebellion, when a number of imperial powers established an international military government that sought to modernize the city and its environs. Under its reign, people from all over the West and Asia flocked to Tianjin, in a whirlwind of commercial and cultural exchange. This provisional government embarked on ambitious public works and public health projects, attempting to transform not only the city's infrastructure but also its residents' behavior-all while the imperial powers seized large foreign concessions. Singaravelou traces the many tensions of the global city: between accommodation and resistance for Tianjin's residents, between colonization and internationalization within the provisional government, and between cooperation and competition among the imperial powers. Bringing together global and local perspectives, Tianjin Cosmopolis offers a new vantage point on the imperial globalization of the early twentieth century. Pierre Singaravelou tells the story of Tianjins emergence as a transnational metropolis, arguing that the citys experience challenges conventional narratives of the origins of globalization. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…