The History and Social Influence of the Potato
Salaman, Redcliffe N.; , Hawkes, J. G.; (ed.)
23 786 Ft
19 029 Ft
Food and Society in Classical Antiquity
Garnsey, Peter;
16 195 Ft
12 956 Ft
Hard to Swallow: A Brief History of Food
Lacey, Richard W.;
52 128 Ft
41 703 Ft
Food Biotechnology
Pometto, Anthony; Shetty, Kalidas; Paliyath, Gopinadhan;(ed.)
316 312 Ft
253 050 Ft
Cross-Continental Agro-Food Chains: Structures, Actors and Dynamics in the Global Food System
Fold, Niels; Pritchard, Bill; (ed.)
75 915 Ft
60 732 Ft
Explorations in the Sociology of Consumption: Fast Food, Credit Cards and Casinos
Ritzer, George;
31 378 Ft
25 103 Ft
Food, the Body and the Self
Lupton, Deborah;
25 811 Ft
20 649 Ft
Consumption, Food and Taste: Culinary Antinomies and Commodity Culture
Warde, Alan;
30 366 Ft
24 293 Ft
Handbook of Spices, Seasonings, and Flavorings
Raghavan, Susheela;
111 342 Ft
89 074 Ft
A Movable Feast: Ten Millennia of Food Globalization
Kiple, Kenneth F.;
42 001 Ft
33 601 Ft
91 098 Ft
72 878 Ft
The Psychology of Food and Eating: A Fresh Approach to Theory and Method
Smith, John L.;
41 495 Ft
33 196 Ft
The Prehistory of Food: Appetites for Change
Gosden, Chris; Hather, Jon G.; (ed.)
93 628 Ft
74 903 Ft
Food in the USA: A Reader
Counihan, Carole; (ed.)
88 567 Ft
70 854 Ft
37 952 Ft
30 362 Ft
Food Nations: Selling Taste in Consumer Societies
Belasco, Warren; Scranton, Philip; (ed.)
73 384 Ft
58 708 Ft
French Food: On the Table, On the Page, and in French Culture
Schehr, Lawrence R.; Weiss, Allen S.;
Tourism and Gastronomy
Hjalager, Anne-Mette; Richards, Greg; (ed.)
Regional Cuisines of Medieval Europe: A Book of Essays
Adamson, Melitta Weiss; (ed.)
80 976 Ft
64 781 Ft
Food, Health and Identity
Caplan, Pat; (ed.)
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