選択資料から書架並びで前後20冊ずつを表示します。
Annals of the caliphs' kitchens : Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook / English translation with introduction and glossary by Nawal Nasrallah ; Arabic text edited by Kaj Öhrnberg and Sahban Mroueh
: hardback
書庫2階
Culinary cultures of the Middle East / edited by Sami Zubaida and Richard Tapper
書庫2階
Dining as a Roman emperor : how to cook ancient Roman recipes today / Eugenia Salza Prina Ricotti
書庫2階
The sushi economy : globalization and the making of a modern delicacy / Sasha Issenberg
: hard
書庫2階
The book of soba / James Udesky, with a foreword by William Shurtleff
書庫2階
Recetario mexicano del maíz / [coordinación, María Esther Echeverría y Luz Elena Arroyo]
書庫2階
Pasta : the story of a universal food / Silvano Serventi and Françoise Sabban ; translated by Antony Shugaar
書庫2階
Popped culture : a social history of popcorn in America / Andrew F. Smith
: cloth
書庫2階
Liquid pleasures : a social history of drinks in modern Britain / John Burnett
: hbk
書庫2階
Crafting the culture and history of French chocolate / Susan J. Terrio
: cloth
書庫2階
The thinking space : the café as a cultural institution in Paris, Italy and Vienna / edited by Leona Rittner, W. Scott Haine, Jeffrey H. Jackson
: hbk
書庫2階
Cafés et restaurants des boulevards, 1814-1914 / Robert Courtine
: hardcover
書庫2階