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Passions PDF
By:James M. Gabler
Published on 1995 by Bacchus Press Ltd.

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This is a biography of Thomas Jefferson at leisure, enjoying two of his passions--wine and travel. Twelve of the sixteen chapters cover Jefferson's five years in France where he served as our minister and traveled through France, England, Germany, Italy and Holland. |Passions| was selected by Robert M. Parker, Jr. as |1995 Wine Book of the Year,| and was the winner of the 1995 |Veuve Clicquot Wine Book of the Year| competition. It is a marvelous account of America's first wine connoisseur and gourmet.--Amazon.com.

This Book was ranked at 33 by Google Books for keyword Environmental Economics.

Book ID of Passions's Books is FWYVzil6YnUC, Book which was written byJames M. Gablerhave ETAG "mXlcj59hD98"

Book which was published by Bacchus Press Ltd. since 1995 have ISBNs, ISBN 13 Code is 9780961352530 and ISBN 10 Code is 0961352531

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Download Food Anatomy PDF Free

Food Anatomy PDF
By:Julia Rothman
Published on 2016-11-16 by Storey Publishing

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman’s best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

This Book was ranked at 25 by Google Books for keyword Anatomy.

Book ID of Food Anatomy's Books is lkJmDQAAQBAJ, Book which was written byJulia Rothmanhave ETAG "GSBa/Nmp/i8"

Book which was published by Storey Publishing since 2016-11-16 have ISBNs, ISBN 13 Code is 9781612123400 and ISBN 10 Code is 1612123406

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Book Eating Right in the Renaissance PDF Free

Eating Right in the Renaissance PDF
By:Ken Albala
Published on 2002-02-01 by Univ of California Press

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.

This Book was ranked at 29 by Google Books for keyword Renaissance.

Book ID of Eating Right in the Renaissance's Books is coTiVJiWS00C, Book which was written byKen Albalahave ETAG "GqDglhpdOtY"

Book which was published by Univ of California Press since 2002-02-01 have ISBNs, ISBN 13 Code is 9780520927285 and ISBN 10 Code is 0520927281

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Book Social Dimensions of Food in the Prehistoric Balkans PDF Free

Social Dimensions of Food in the Prehistoric Balkans PDF
By:Maria Ivanova,Bogdan Athanassov,Vanya Petrova,Philipp Stockhammer,Desislava Takorovo
Published on 2018-10-18 by Oxbow Books Limited

Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e.g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies. This volume brings together leading specialists in archaeobotany, economic zooarchaeology, and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life. In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.

This Book was ranked at 21 by Google Books for keyword Prehistory.

Book ID of Social Dimensions of Food in the Prehistoric Balkans's Books is tOt9tQEACAAJ, Book which was written byMaria Ivanova,Bogdan Athanassov,Vanya Petrova,Philipp Stockhammer,Desislava Takorovohave ETAG "lUgxCMZZaCw"

Book which was published by Oxbow Books Limited since 2018-10-18 have ISBNs, ISBN 13 Code is 9781789250800 and ISBN 10 Code is 1789250803

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Book Rhubarb Renaissance PDF Free

Rhubarb Renaissance PDF
By:Kim Ode
Published on 2012 by Minnesota Historical Society

Rhubarb sheds its image as a sugar-swathed pie plant to find its place in appetizers, salads, side dishes, entrées, and more—while also remaining one of the best desserts around.

This Book was ranked at 31 by Google Books for keyword Renaissance.

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Book which was published by Minnesota Historical Society since 2012 have ISBNs, ISBN 13 Code is 9780873518512 and ISBN 10 Code is 0873518519

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Book Eat Not this Flesh PDF Free

Eat Not this Flesh PDF
By:Frederick J. Simoons
Published on 1994 by Univ of Wisconsin Press

Hailed as a classic when initially published in 1961, Eat Not This Flesh was the first book that explored, from a historical and cultural perspective, taboos against eating certain kinds of flesh. Frederick J. Simoons's research remains original and invaluable, the only attempt of its kind to reconstruct the origin and spread of food avoidances while challenging current Western explanations. In this expanded and updated edition, Simoons integrates new research as he examines the use and avoidance of flesh foods--including beef, pork, chicken, and eggs, camel, dog, horse, and fish--from antiquity to the present day. Simoons suggests that Westerners are too ready, even in the absence of supporting evidence, to cite contemporary thinking about disease and environmental factors to explain why certain cultures avoid particular kinds of meat. He demonstrates how historical and archaeological evidence fails to support such explanations. He examines the origin of pork rejection in the Near East, explores the concept of the sacred cow in India and the ensuing ban on beef, and reveals how some African women abstain from chicken and eggs, fearing infertility. While no single explanation exists for food taboos, Simoons finds that the powerful, recurrent theme of maintaining ritual purity, good health, and well-being underlies diet habits. He emphasizes that only a full range of factors can explain eating patterns, and he stresses the interplay of religious, moral, hygienic, ecological, and economic factors in the context of human culture. Maps, drawings, and photos highlighting food avoidance patterns in Africa, Asia, Europe, and the Pacific provide additional information throughout the book.

This Book was ranked at 14 by Google Books for keyword Prehistory.

Book ID of Eat Not this Flesh's Books is JwGZTQunH00C, Book which was written byFrederick J. Simoonshave ETAG "RfIT+buESW4"

Book which was published by Univ of Wisconsin Press since 1994 have ISBNs, ISBN 13 Code is 9780299142544 and ISBN 10 Code is 029914254X

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