Топ за месяц!🔥
Книжки » Книги » Приключение » Искусство вкуса. Кулинарная история человечества - Мерри Уайт 📕 - Книга онлайн бесплатно

Книга Искусство вкуса. Кулинарная история человечества - Мерри Уайт

11
0
На нашем литературном портале можно бесплатно читать книгу Искусство вкуса. Кулинарная история человечества - Мерри Уайт полная версия. Жанр: Приключение / Разная литература / Домашняя. Онлайн библиотека дает возможность прочитать весь текст произведения на мобильном телефоне или десктопе даже без регистрации и СМС подтверждения на нашем сайте онлайн книг knizki.com.

Шрифт:

-
+

Интервал:

-
+

Закладка:

Сделать
1 ... 62 63 64 ... 69
Перейти на страницу:
Chicago: University of Chicago Press, 1999.

Boehrer B. The Parrot Eaters: Psittacophagy in the Renaissance and Beyond // Gastronomica. 4. No. 3 (Summer 2004). P. 46–59.

Bonfield C. The First Instrument of Medicine: Diet and Regimens of Health in Late Medieval England // A Verray Parfit Praktisour: Essays Presented to Carole Rawcliffe / ed. Linda Clark and Elizabeth Danbury. Woodbridge, UK: Boydell & Brewer, 2017.

Bostwick W. The Brewer’s Tale: A History of the World According to Beer. New York: W. W. Norton, 2015.

Brandes S. Maize as a Cultural Mystery // Ethnology. 1992. No. 31. P. 331–336.

Briant P. From Cyrus to Alexander: A History of the Persian Empire / trans. Peter T. Daniels. Winona Lake, IN: Eisenbrauns, 2002.

Britton-Purdy J. Paleo Politics // The New Republic. 2017. November 1 и Moyn S. Barbarian Virtues // The Nation. 2017. October 5.

Bynum C. W. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of California Press, 1988.

Campbell B. M. S., Overton M. A New Perspective on Medieval and Early Modern Agriculture: Six Centuries of Norfolk Farming c. 1250—c. 1850 // Past & Present. 141 (November 1993). P. 38–105.

Carlin M. “What say you to a piece of beef and mustard?”: The Evolution of Public Dining in Medieval and Tudor London // Huntington Library Quarterly. 71. No. 1 (March 2008). P. 199–217.

Carney J. A. Black Rice. Cambridge, MA: Harvard University Press, 2001.

Chang K. C. Introduction // Food in Chinese Culture: Anthropological and Historical Perspectives / ed. K. C. Chang. New Haven: Yale University Press, 1977. P. 11.

Clark D. Urban Geography. London: Croom Helm, 1982.

Collingham L. The Hungry Empire. London: The Bodley Head, 2017.

Collingham L. Curry: A Tale of Cooks and Conquerors. New York: Vintage Press, 2005.

Colson J. A Portrait of a Late Medieval London pub: The Star Inn, Bridge Street // Medieval Londoners: Essays to Mark the Eightieth Birthday of Caroline M. Barron / ed. Elizabeth A. New and Christian Steer. Chicago: University of Chicago Press, 2019.

Cornélio A. M. et al. Human Brain Expansion during Evolution Is Independent of Fire Control and Cooking // Frontiers in Neuroscience. 2016. 10. P. 167.

Crosby A. The Columbian Exchange. New York: Greenwood Press, 1972.

Dameron G. Feeding the Medieval Italian City-State // Speculum. 92. No. 4 (October 2017). P. 976–1019.

Davidson J. Sacred Rice: An Ethnography of Identity, Environment and Development in Rural West Africa. Oxford: Oxford University Press, 2016.

Davis G. Jane Austen’s Mansfield Park: The Antigua Connection // Antigua Conference Papers. University of California at Davis, 2004. URL: https://www.open.uwi.edu/sites/default/files/bnccde/antigua/conference/papers/davis.html.

Dietler M. Archaeologies of Colonialism: Consumption, Entanglement, and Violence in Ancient Mediterranean France. Berkeley: University of California Press, 2010.

Dull R. A. Evidence for Forest Clearance, Agriculture, and Human-Induced Erosion in Precolumbian El Salvador // Annals of the Association of American Geographers. 97. No. 1 (March 2007). P. 127–141.

Durmelat S. Introduction: Colonial Culinary Encounters and Imperial Leftovers // French Cultural Studies. 26. No. 2 (2015). P. 119.

Flandrin J.-L., Montanari M., eds. Food: A Culinary History. New York: Columbia University Press, 1999.

Freedman P., ed. Food: The History of Taste. London: Thames and Hudson, 2007.

French K. L. Gender and Changing Foodways in England’s Late-Medieval Bourgeois Households // Clio: Women, Gender, History. No. 40 (2014). P. 42–62.

Gerard G. Gerard’s Herball. Boston: Houghton Mifflin, 1969 [1597].

Gies E. Water Always Wins: Thriving in an Age of Drought and Deluge. Chicago: University of Chicago Press, 2022.

Giovanangeli A. “Merguez Capitale”: The Merguez Sausage as a Discursive Construction of Cosmopolitan Branding, Colonial Memory and Local Flavour in Marseille // French Cultural Studies. 26. No. 2 (2015). P. 231–143.

Grainger S. The Myth of Apicius // Gastronomica. 7. No. 2 (Spring 2007). P. 71–77.

Hall S. The Local and the Global: Globalization and Ethnicity // Culture, Globalization and the World-System: Contemporary Conditions for the Representation of Identity / ed. Anthony D. King. Minneapolis: University of Minnesota Press, 1997. P. 19–40.

Hanawalt B. A. The Host, the Law, and the Ambiguous Space of Medieval London Taverns // Medieval Crime and Social Control / ed. Barbara A. Hanawalt and David Wallace. Minneapolis: University of Minnesota Press, 1998.

Harmatta J. Three Iranian Words for “Bread” // Acta Orientalia Academiae Scientiarum Hungaricae. 1953. 3. No. 3. P. 245–283.

Harris J. B. Out of Africa: Musings on Culinary Connections to the Motherland // Black Food: Stories, Art and Recipes from Across the African Diaspora / ed. Bryant Terry. New York: Ten Speed Press, 2021. P. 27.

Hawkes T. Structuralism and Semiotics. London: Routledge, 1977.

Hiromitsu N. Japanese Kitchen Knives: Essential Techniques and Recipes. Tokyo: Kodansha International, 2009.

Hyman P., Human M. Printing the Kitchen: French Cookbooks, 1480–1800 // Flandrin J.-L., Montanari M., eds. Food: A Culinary History. New York: Columbia University Press, 1999. P. 394–401.

Joffe A. H. Alcohol and Social Complexity in Ancient Western Asia // Current Anthropology. 46. No. 2 (April 1998). P. 275–303.

Kaplan S. The Bakers of Paris and the Bread Question: 1700–1775. Durham, NC: Duke University Press, 1996.

Keay J. The Spice Route: A History. Berkeley: University of California Press, 2006.

King T. Diet in the Roman World: A Regional Inter-site Comparison of the Mammal Bones // Journal of Roman Archaeology. 1999. No. 12. P. 168–202.

Kiple K. A Moveable Feast: Ten Millennia of Food Globalization. Cambridge, UK: Cambridge University Press, 2007.

Knechtges D. R. A Literary Feast: Food in Early Chinese Literature // Journal of the American Oriental Society. 106. No. 1 (January – March 1986). P. 49–63, 52.

Lappé F. M. Diet for a Small Planet. New York: Ballantine, 1971

Laudan R. The Birth of the Modern Diet // Scientific American. 2000. August. P. 11–16.

Laudan R. A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food // Gastronomica. 1. No. 1 (2001). P. 36–44.

Laudan R. Cuisine and Empire: Cooking in World History. Berkeley: University of California Press, 2013.

Legassie S. A. The Pilgrimage Road in Late Medieval English Literature // Roadworks: Medieval Britain,

1 ... 62 63 64 ... 69
Перейти на страницу:

Внимание!

Сайт сохраняет куки вашего браузера. Вы сможете в любой момент сделать закладку и продолжить прочтение книги «Искусство вкуса. Кулинарная история человечества - Мерри Уайт», после закрытия браузера.

Комментарии и отзывы (0) к книге "Искусство вкуса. Кулинарная история человечества - Мерри Уайт"