Food History: A Feast of the Senses in Europe, 1750 to the Present
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9780367515584
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Beskrivelse
This book elevates the senses to a central role in the study of food history as the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. It is ideal for scholars of food history, studies and culture, as well as social and cultural historians.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 18-05-2021 |
| Første udgivelsesår | 2021 |
| Serie | Routledge Studies in Modern History |
| Illustrationer | 2 Tables, black and white; 1 Line drawings, black and white; 15 Halftones, black and white; 16 Illustrations, black and white |
| Fagredaktør | Sylvie (Toulouse Jean Jaures University Vabre, Martin (INRAE Bruegel, Peter J. (Durham University Atkins |
| Originalsprog | United Kingdom |
| Sideantal | 214 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 214 pages, 2 Tables, black and white; 1 Line drawings, black and white; 15 Halftones, black and whit |
| Mål | 161 x 242 x 19 |
| ISBN-13 / EAN-13 | 9780367515584 |