9780812235531 - haute cuisine: how the french invented the culinary profession von trubek, amy b. (6 Ergebnisse)
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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EUR 11,99
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Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Hardcover
Anbieter: Better World Books: West, Reno, NV, USABetter World Books: West
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EUR 11,99
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Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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EUR 11,99
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Zustand: Very Good. 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.
- Hardcover
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USAThriftBooks-Atlanta
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EUR 17,11
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Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Sprache: Englisch
Verlag: University of Pennsylvania Press, Philadelphia, PA, 2000
- Hardcover
- Erstausgabe
- Signiert
Anbieter: Ground Zero Books, Ltd., Silver Spring, MD, USAGround Zero Books, Ltd.
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EUR 44,90
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Hardcover. First edition. First printing [stated]. Sewn binding. Cloth over boards. xi, [1], 178 p. Illustrations. Index Dr. Amy Trubek is Associate Professor in the Nutrition and Food Science department at the University of Vermont and Faculty Director for UVM s graduate program in Food Systems. Trained as a cultural anthropolo…gist and chef, her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. She teaches both undergraduate and graduate courses, including Food and Culture, From Farm to Table: The Contemporary Food System, Qualitative Research Methods and Food Systems, Society and Policy. She is the author of Haute Cuisine: How the French Invented the Culinary Profession (2000) and The Taste of Place: A Cultural Journey into Terror (2008) as well as numerous articles and book chapters. Very good in very good dust jacket. Signed by author. Autographed sticker on DJ front. Signed on t-p.
Sprache: Englisch
Verlag: University of Pennsylvania Press: Philadelphia, 2000, 2000
- Hardcover
Anbieter: Antiquariaat Fenix, Amsterdam, NiederlandeAntiquariaat Fenix
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EUR 25,00
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Zustand: Good. Bound with dustwrapper, 178 pp. 24 x 15 x 2 cm. As new.
