Food in history / Reay Tannahill
Tipo de material:
TextoDetalles de publicación: New York : Crown, c1988 Three Rivers Press, ©1988Descripción: xv, 424 páginas : ilustraciones 23 x 15 cmTipo de contenido: - texto
- sin medio
- volumen
- 0517884046
- GT 2850 T35
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | GT 2850 T35 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 001759 |
pt. 1. The prehistoric world : The course of prehistory ; Food and cooking before 10,000 B.C. ; Changing the face of the earth -- pt. 2. The Near East, Egypt, and Europe, 3000 B.C.-A.D. 1000 : The background ; The first civilizations ; The food of classical Greece ; Imperial Rome ; The silent centuries -- pt. 3. Asia until the Middle Ages, and the Arab world : The influence of the nomads ; Central Asia ; China ; India ; The Arab world -- pt. 4. Europe A.D 1000-1500 : The expansion of Europe ; Supplying the towns ; The medieval table -- pt. 5. The expanding world, 1490-1800 : New worlds and new foods ; The Americas ; Food for the traveler ; A gastronomic grand tour -- pt. 6. The modern world, 1800 until the present day : Industry, science, and food ; The Industrial Revolution ; The food-supply revolution ; The scientific revolution.
"Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background."--P. Web Editorial
