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Savoir-Faire - A History of Food in France by Maryann Tebben
59.99 AUD
Category: Food | Series: Foods and Nations Ser.
Savoir-Faire is a comprehensive account of France's rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places--from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to ...Show more
True to the Land: A History of Food in Australia by Paul van Reyk
49.99 AUD
Category: Australian Studies | Series: Foods and Nations Ser.
Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food produ ...Show more
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