Cheese - A Global History

Informationen zum Autor Andrew Dalby is a linguist, translator and historian, based in France. He is the author of many books, including Bacchus: A Biography (2005), Flavours of Byzantium (2003), Food in the Ancient World from A to Z (2003) and Dangerous Tastes: The Story of Spices (2000), which was named Food Book of the Year by the Guild of Food Writers. He has also written Empire of Pleasures (2000), Siren Feasts: A History of Food and Gastronomy in Greece (1996), which won the Runciman Award, Cheese: A Global History (Reaktion, 2009) and The Breakfast Book (Reaktion Books, 2013). Klappentext Cheese is one of the most ancient of civilized foods and one of the most nourishing. This title reveals how cheese was invented and where! when and even why. It tells the true story of cheese! from its prehistoric invention to its modern rebirth. Zusammenfassung Cheese is one of the most ancient of civilized foods and one of the most nourishing. This title reveals how cheese was invented and where! when and even why. It tells the true story of cheese! from its prehistoric invention to its modern rebirth.

Détails du produit

• Auteurs: Dalby, Andrew Dalby, Dalby Andrew
• Edition: Reaktion Books
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 25.09.2009
• EAN: 9781861895233
• ISBN: 978-1-86189-523-3
• Pages: 128
• Dimensions: 128 mm x 205 mm x 14 mm
• Thèmes: The Edible Series; Edible; Edible; The Edible Series
• Catégories: Livres de conseils > Cuisine & boissons > Général, dictionnaires, tableaux; Kochen / Essen nach Zutaten: Ei, Käse und Milchprodukte, SOCIAL SCIENCE / Anthropology / Cultural & Social, COOKING / Specific Ingredients / Dairy, Food & society, Cookery / food by ingredient: egg, cheese and dairy products, Cooking with dairy products, Cultural studies: food and society