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Language: en
Pages: 334
Pages: 334
Type: BOOK - Published: 2013-12-17 - Publisher: CRC Press
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que
Language: en
Pages: 348
Pages: 348
Type: BOOK - Published: 2013-12-17 - Publisher: CRC Press
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que
Language: en
Pages: 212
Pages: 212
Type: BOOK - Published: 1993-01-01 - Publisher: Prospect Books (UK)
Originally published: Stuttgart, 1822.
Language: en
Pages: 434
Pages: 434
Type: BOOK - Published: 2023-07-27 - Publisher: Chelsea Green Publishing
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chef
Language: en
Pages: 512
Pages: 512
Type: BOOK - Published: 2005-01-01 - Publisher: Council of Europe
The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks
