> Verlagsreihe
-
64:
A history of cookbooks from kitchen to page over seven centuries Henry Notaker
Oakland, California: University of California Press, [2017]
-
59:
A taste of power food and American identities Katharina Vester
Oakland, California: University of California Press, [2015]
-
35:
The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook Anne Willan with Mark Cherniavsky and Kyri Claflin
Berkeley, Calif. [u.a.]: University of California Press, 2012
-
30:
Culinary ephemera an illustrated history William Woys Weaver
Berkeley, Calif. [u.a.]: Univ. of California Press, c2010
-
27:
Tastes and temptations food and art in Renaissance Italy John Varriano
Berkeley, Calif.: University of California Press, c2009
-
3:
Food politics how the food industry influences nutrition and health Marion Nestle
Berkeley, Calif. [u.a.]: University of California Press, 2008
-
11:
Tsukiji the fish market at the center of the world Theodore C. Bestor
Berkeley [u.a.]: University of California Press, 2008
-
19:
Arranging the meal a history of table service in France Jean-Louis Flandrin ; translated by Julie E. Johnson with Sylvie and Antonio Roder ; foreword to the English language edition by Beatrice Fink
Berkeley, Calif. [u.a.]: University of California Press, c 2007
-
14:
The art of cooking the first modern cookery book composed by Maestro Martino. Ed. and with an introd. by Luigi Ballerini. Transl. and annotated by Jeremy Parzen. With fifty modernized recipes by Stefania Barzini
Berkeley, Calif. u.a.: Univ. of California Press, 2005
-
8:
Paradox of plenty a social history of eating in modern America Harvey Levenstein
Berkeley, Calif. [u.a.]: University of California Press, 2003
-
7:
Revolution at the table the transformation of the American diet Harvey A. Levenstein
Berkeley: University of California Press, [2003]
-
2:
Eating right in the Renaissance Ken Albala
Berkeley, Calif. [u.a.]: Univ. of California Press, 2002