Esplora queste idee e molte altre!

Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) by Andrew F. Smith http://www.amazon.com/dp/0231140932/ref=cm_sw_r_pi_dp_ocEawb1F1N07N

Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) by Andrew F. Smith http://www.amazon.com/dp/0231140932/ref=cm_sw_r_pi_dp_ocEawb1F1N07N

Título: A history of food / Autor: Toussaint-Samat, Maguelonne / Ubicación: FCCTP – Gastronomía – Tercer piso / Código:  G/INT/ 641.013 T75

Título: A history of food / Autor: Toussaint-Samat, Maguelonne / Ubicación: FCCTP – Gastronomía – Tercer piso / Código: G/INT/ 641.013 T75

Had to read this one for a class at Bowie State University.

Had to read this one for a class at Bowie State University.

Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee: Bee Wilson: 9780691138206: Amazon.com: Books

Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee: Bee Wilson: 9780691138206: Amazon.com: Books

*American Food *1B food comparisons lesson

*American Food *1B food comparisons lesson

Find it at McFarlin: http://library.utulsa.edu//record=b2313231

Find it at McFarlin: http://library.utulsa.edu//record=b2313231

Marron, Leak and Native Pepper at Attica, Melbourne - DEvine!

Marron, Leak and Native Pepper at Attica, Melbourne - DEvine!

Pantone: The Twentieth Century in Color

Pantone: The Twentieth Century in Color

Osteria Francescana - Modena. Chef Massimo Bottura  http://www.identitagolose.it/sito/it/rubriche.php?id_cat=44&id_art=2490

Osteria Francescana - Modena. Chef Massimo Bottura http://www.identitagolose.it/sito/it/rubriche.php?id_cat=44&id_art=2490

How to Pick and Eat Blue Crab...MY ALL TIME FAVORITE!!!

How to Pick and Eat Blue Crab...MY ALL TIME FAVORITE!!!

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