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1

The taste of conquest : the rise and fall of the three great cities of spice /

by Krondl, Michael
New York : Ballantine Books, 2008

Book

2

Order and disorder : the health implications of eating and drinking in the nineteenth and twentieth centuries : proceedings of the Fifth Symposium of the International Commission f...

East Linton : Tuckwell, 2000

Book

3

Histoire de la table : les arts de la table des origines à nos jours /

by Ennès, Pierre
Paris : Flammarion, 1994

Book

4

Keltische Kochbarkeiten : mit 60 Rezepten /

by Werner, Achim
Stuttgart : Theiss, 2007

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Book

5

Mässig und gefrässig /

Wien : Passagen, 1996
Erstausg.

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

6

Duck season : eating, drinking, and other misadventures in Gascony -- France's last best place /

by McAninch, David
New York, NY : Harper, an imprint of HarperCollins Publishers, 2017
First edition.

Book

7

Unsere tägliche Kost : Geschichte und regionale Prägung /

Münster : F. Coppenrath, 1986
2.Aufl.

Book

8

Out of the East : spices and the medieval imagination /

by Freedman, Paul H., 1949-
New Haven, [Connecticut] ; London, [England] : Yale University Press, 2008

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

9

Culture of the fork a brief history of food in Europe /

by Rebora, Giovanni
New York : Columbia University Press, 2001

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Electronic Book

10

Medieval tastes : food, cooking, and the table /

by Montanari, Massimo, 1949-

Book

11

Cuisiniers et ouvrages culinaires du Moyen Âge : au coeur de la cuisine médiévale /

by Marty-Dufaut, Josy
Rennes : Éditions Ouest-France, 2016

Book

12

The taste of conquest : the rise and fall of the three great cities of spice /

by Krondl, Michael
New York : Ballantine Books, 2008
Ballantine books trade pbk. ed.

Book

13

Out of the East : spices and the medieval imagination /

by Freedman, Paul H., 1949-
New Haven : Yale University Press, 2008

Book

14

North : the new Nordic cuisine of Iceland /

by Gunnar Karl Gíslason
Berkeley : Ten Speed Press, 2014
First edition.

Book

15

Pratiques et discours alimentaires à la Renaissance : actes du colloque de Tours de mars 1979, Centre d'études supérieures de la Renaissance /

Paris : G.-P. Maisonneuve et Larose, 1982

Book

16

The Invention of the Restaurant : Paris and Modern Gastronomic Culture /

by Spang, Rebecca L., 1961-
Cambridge, Massachusetts : Harvard University Press, 2020

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Book

17

From plain fare to fusion food : British diet from the 1890s to the 1990s /

by Oddy, Derek J.
Woodbridge, Suffolk ; Rochester, N.Y. : Boydell Press, 2003

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

18

My Paris kitchen : recipes and stories /

by Lebovitz, David
Berkeley : Ten Speed Press, 2014
First edition.

Book

19

Culture of the Fork : a Brief History of Everyday Food and Haute Cuisine in Europe.

by Rebora, Giovanni
New York : Columbia University Press, 2010

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

20

Der Hunger und der Überfluss : Kulturgeschichte der Ernährung in Europa /

by Montanari, Massimo, 1949-
München : C.H. Beck, 1993

Book

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