Food - History.

Overview

Works:	25 works in 7 publications in 7 languages

Titles

Food : = its evolution through the ages / by: (Language materials, printed)

The Cambridge world history of food.. Volume one / by: (Language materials, printed)

Around the Roman table / by: (Language materials, printed)

Culture of the fork : = a brief history of food in Europe / by: (Language materials, printed)

The language of food : = a linguist reads the menu / by: (Language materials, printed)

The archaeology of connectivity and complementarity reflected through salt, cod, and sugar by: (Electronic resources)

Culture of the fork : = a brief history of food in Europe / by: (Electronic resources)

The Cambridge world history of food.. Volume two / by: (Language materials, printed)

Much depends on dinner : = the extraordinary history and mythology, allure and obsessions, perils and taboos, of an ordinary meal / by: (Language materials, printed)

Movable feasts = the history, science, and lore of food / by: (Language materials, printed)

Subjects

Food habits- History

Food- History.

Dinners and dining.

Eating customs- History.

Historic-Post Medieval Archaeology.

Food- Social aspects.

Agriculture- Economic aspects

Food- Social aspects

Identity (Philosophical concept)

Archaeology.

Maritime Archaeology.

Cookery, European.

Nutrition- Social aspects

Commodity exchanges- History.

Social Anthropology.

Food supply- History

Food habits- History.- Rome

Food habits- Europe.

Social change.

Cookery, Roman.

Cookery- History.

Food habits- History.

Food

Social Sciences, general.

Plants, Edible- History.

Dinners and dining

Gastronomy.

Food habits.

Civilization, Ancient.

Food supply- History.

English language- Etymology.

Food- History

Cookery, Roman- History.

Food industry and trade- History.

Food Science.

Environmental Archaeology.