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This collection provides a unique study on the availability of food in conflict zones The comprehensive selection of themes covered in the... Læs mere
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Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from... Læs mere
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Throughout the world, everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect.
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An explanation of the social life of Scotch in Greece via the Greek culture industry, Athenian nightlife and North Aegean drinking habits An analysis... Læs mere
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The first in-depth ethnography of a Lower Ramu River society. Provides a unique ethnographic example of kinship / relatedness. Shows the conceptual convergence of foodways with empathy. Provides an example of the cultural dimensions of empathy.
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The five Iowa farm-raised women of The Gingham Apron use beautiful stories, photographs, and recipes to inspire readers to gather around the table with those in their lives to show the love of Christ, relish moments together, strengthen families, and grow relationships.
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This book reports on the excavation of a medieval sugar refinery, Tawahin es-Sukkar near Safi, situated south of the Dead Sea in Jordan. There it was possible to explore many of the steps in the sugar-making process.
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This volume is a detailed gazetteer of fish-salting production in the northwest Maghreb in antiquity.
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Whether pizza is served as high-end cuisine or a poor man's food, this global product transcends the boundaries of culture and social class.
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For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lor
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The book is the first study detailing the character, evolution, functioning and future of the smallholder and smallholdings across nine countries of East and Southeast Asia.
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Roger Phillips, the godfather of foraging and bestselling author of Wild Food, returns with a look at how edible plants from all over the world have ended up in our back gardens