Add this copy of Culture of the Fork: A Brief History of Everyday Food to cart. $40.33, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2001 by Columbia University Press.
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New. Sewn binding. Cloth over boards. 224 p. Contains: Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Culture of the Fork – a Brief History of Everyday Food & Haute Cuisine in Europe: a Brief History of Everyday Food and Haute Cuisine in Europe (Arts...the Table: Perspectives on Culinary History)
Add this copy of Culture of the Fork – a Brief History of Everyday Food to cart. $40.34, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 2001 by Columbia University Press.
Add this copy of Culture of the Fork: A Brief History of Everyday Food to cart. $51.74, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2001 by Columbia University Press.
Add this copy of Culture of the Fork: a Brief History of Everyday Food to cart. $51.77, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2001 by Columbia University Press.
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New. The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed. Translator(s): Sonnenfeld, Albert. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 224 pages, 52 illus. BIC Classification: 1D; HBJD; HBTB; JFC; WB. Category: (P) Professional & Vocational. Dimension: 235 x 132 x 21. Weight in Grams: 408. 2001. Hardcover.....We ship daily from our Bookshop.
