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Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast ...
Oxford Companions is a book series published by Oxford University Press, providing general knowledge within a specific area. [1] The first book published in the series was The Oxford Companion to English Literature (1932), compiled by the retired diplomat Sir Paul Harvey.
Food Lover’s Companion is a book containing culinary terminology and conversion tables for cooking. Five editions have been published as of 2019. Five editions have been published as of 2019. The main section of the work is an A-to-Z list of defined culinary terminology, followed by a series of appendices.
The last edition of The Harvard Classics printed by P.F. Collier & Son (then a subsidiary of Crowell Collier & Macmillan, Inc.) was the 63rd printing in 1970 of a 22-volume called the "Great Literature Edition" in green fibrated (essentially bonded) leather with 22K decor that sold for $3.78 per volume ($1 each for the first three volumes).
Among the book series in the arts published by Cambridge University Press are: [4] Cambridge Film Classics; Cambridge Library Collection - Art and Architecture
FSTA is a bibliographic abstracting and indexing (A&I) database for scientific and technological information relating to food, beverages, and nutrition. It contains over 1.5 million indexed records, with full-text links where available, covering over 5,475 active and historical journals, books, trade publications, reviews, conference proceedings, reports, patents, and standards.