Over A Red-Hot Stove, Leeds Symposium on Food History 'Food and Society' Series - new book
ISBN: 1903018676
Fnac.com : Livraison gratuite et - 5% sur tous les livres. Over A Red-Hot Stove, Leeds Symposium on Food History 'Food and Society' Series - Livre. Découvrez des nouveautés, des coups de … More...
Fnac.com : Livraison gratuite et - 5% sur tous les livres. Over A Red-Hot Stove, Leeds Symposium on Food History 'Food and Society' Series - Livre. Découvrez des nouveautés, des coups de cœur, des avis d'internautes, … Livre - Livre, Prospect Books<
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The fourteenth volume of the Leeds Symposium on Food History Food and Society' series The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of th… More...
The fourteenth volume of the Leeds Symposium on Food History Food and Society' series The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century. Books<
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Over A Red-Hot Stove, Leeds Symposium on Food History 'Food and Society' Series - new book
ISBN: 1903018676
Fnac.com : Livraison gratuite et - 5% sur tous les livres. Over A Red-Hot Stove, Leeds Symposium on Food History 'Food and Society' Series - Livre. Découvrez des nouveautés, des coups de … More...
Fnac.com : Livraison gratuite et - 5% sur tous les livres. Over A Red-Hot Stove, Leeds Symposium on Food History 'Food and Society' Series - Livre. Découvrez des nouveautés, des coups de cœur, des avis d'internautes, … Livre - Livre, Prospect Books<
Nr. 3-4494884. Shipping costs:, Le délai dépend du marchand, zzgl. Versandkosten. (EUR 8.30)
The fourteenth volume of the Leeds Symposium on Food History Food and Society' series The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of th… More...
The fourteenth volume of the Leeds Symposium on Food History Food and Society' series The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century. Books<
Nr. 9781903018675. Shipping costs:, , zzgl. Versandkosten., plus shipping costs
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Essays from the seventeenth Leeds Symposium on Food History, about the history of cooking food, specifically the kitchen range, techniques of roasting, and aspects of baking.
Details of the book - Over a Red Hot Stove
EAN (ISBN-13): 9781903018675 ISBN (ISBN-10): 1903018676 Hardcover Publishing year: 2009 Publisher: Prospect Books 165 Pages Weight: 0,567 kg Language: eng/Englisch
Book in our database since 2011-10-12T11:35:30+01:00 (London) Detail page last modified on 2022-04-03T00:13:08+01:00 (London) ISBN/EAN: 1903018676
ISBN - alternate spelling: 1-903018-67-6, 978-1-903018-67-5 Alternate spelling and related search-keywords: Book author: ivan day, laura day, laura mason Book title: over, history technology, food and cooking, leeds history, red hot, ufo symposium
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