Eating on the Move from the Eighteenth Century to the Present
Rita d'Errico
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Eating on the Move from the Eighteenth Century to the Present
Rita d'Errico
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Eating on the Move from the Eighteenth Century to the Present
Rita d’Errico
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A Cultural History of Food : Volumes 1-6
Fabio Parasecoli
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A Cultural History of Food
Professor Fabio (The New School, USA) Parasecoli
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Manger en Europe : Patrimoines, echanges, identites
Campanini Antonella Campanini
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L'invention de l'eau embouteillee : Qualites, normes et marches de l'eau en bouteille en Europe, XIXe-XXe siecles
Marty Nicolas Marty
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Gouter le monde : Une histoire culturelle du gout a l'epoque moderne
von Hoffmann Viktoria von Hoffmann
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Du feu originel aux nouvelles cuissons : Pratiques, techniques, roles sociaux
Campanini Antonella Campanini
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Du feu originel aux nouvelles cuissons : Pratiques, techniques, roles sociaux
Scholliers Peter Scholliers
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Food and Age in Europe, 1800-2000
Tenna Jensen
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Food and Age in Europe, 1800-2000
Tenna Jensen
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Experiencing Wages : Social and Cultural Aspects of Wage Forms in Europe since 1500
Peter Scholliers
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Experiencing Wages : Social and Cultural Aspects of Wage Forms in Europe since 1500
Peter Scholliers
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Cheese Manufacturing in the Twentieth Century : The Italian Experience in an International Context
Antonella Campanini
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La restauration ferroviaire entre representations et consommations / Railway Catering Between Imaginary and Consumption : Consommateurs, images et marches / Consumers, Images and Markets
Peter Scholliers
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L'Ivresse Entre Le Bien Et Le Mal : de l'Antiquite A Nos Jours
Antonella Campanini
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Typicality in History / La typicite dans l’histoire : Tradition, Innovation, and Terroir / Tradition, innovation et terroir
Antonella Campanini
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