ISBN: 9780521821995 - a revolution in taste: the rise of french cuisine, 1650-1800 (19 Ergebnisse)

Zustand: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. …

Zustand: Very Good. Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.

Zustand: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Hardcover. Zustand: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Near Fine. 1st Edition. 2 books -- A Revolution in Taste: The Rise of French Cuisine, 1650 - 1800. Pinkard, Susan. Published by Cambridge University Press 2008-09-29, 2008. 317p. hardcover with dust jacket, dust jacket lightly bumped/scuffed, boards clean/square, binding tight, text clean/unmarked, NOT xlib, remainder mark top page edges--ISBN 10: 0521821991ISBN 13: 9780521821995-- + Physiology of Taste. Jean-Anthelme Brillat-Savarin. Penguin Publishing Group, 1994 379p. trade paperback, covers lightly bumped/scuffed, binding tight, text clean/unmarked--ISBN 10: 0140446141ISBN 13: 9780140446142--14.00 for both SAVE ON SHIPPING. …

Hardcover. Zustand: Very Good. Minimal shelf wear, clean internals. Remainder mark.

Hardcover. Zustand: Used-Very Good. 1st Edition. Cloth, d.j. Some shelf-wear. Else clean copy.

Hardcover. Zustand: Very Good+. Zustand des Schutzumschlags: Very Good+. First Edition; First Printing. B & W Figures; Large 8vo 9" - 10" tall; 334 pages; [SIGNED] 2008 Cambridge University Press. HC/DJ 1st edition, 1st printing. Snugly bound and neat in sharp edged color pictorial dust jacket. Signed by the author on the title page. Superfical drink ring dimple to the first 12 or so leaves, from what appears to have been a drink fleetingly placed on the front flyleaf. Tiny nick to the jacket top corner rear flap fold. Trace shelf evidence to jacket edges and surfaces. Some b&w reproductions and figures. VG+/VG+; Signed by Author. …

Hardcover. Zustand: Good. Bargain book.

hardcover. Zustand: As New. Hardcover and dust jacket. Good binding and cover. Clean, unmarked pages.

Hardcover. Zustand: Near Fine. Zustand des Schutzumschlags: Near Fine. Condition: The dust jacket has some shelf wear and a couple tiny tears, the book however is in near-perfect condition. Dimensions: 23.5 x 16 x 3cm.

Zustand: as new. Cambridge : Cambridge University Press, 2009. Hardcover. Dustjacket. 334 pp. Condition : as new. - Modern French habits of cooking, eating, and drinking were born in the Ancièn Regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in her history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens. English text. Condition : as new copy. ISBN 9780521821995. Keywords : HISTORY, cookery.…

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. 1st Edition. Clean Inside With No Remarks Or Highlights. 317 Pages With The Index. Textbook Binding. In Very Good Condition.We will state signed at the description section. we confirm they are signed via email or stated in the description box. - Specializing in academic, collectiblle and historically significant, providing the utmost quality and customer service satisfaction. For any questions feel free to email us.…

Zustand: very good. Zustand des Schutzumschlags: very good. 8vo pp.317. book.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.