Full Product Details
Author: Amy B. Trubek
Publisher: University of California Press
Imprint: University of California Press
Volume: 20
Dimensions:
Width: 15.20cm
, Height: 2.20cm
, Length: 20.30cm
Weight: 0.463kg
ISBN: 9780520252813
ISBN 10: 0520252810
Pages: 318
Publication Date: 05 May 2008
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Out of Print
Availability: In Print
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Reviews
A collection of eclectic information that satisfies, at least temporarily, the most inquisitive and academic of gourmands. --The Wine News Blends ... history, economics, and other scholarly disciplines with engaging stories of Americans who are trying to recreate or retain local flavors. --Philadelphia Inquirer A must-read for anyone interested in the future of domestic culinary taste. --Imbibe Magazine
Blends ... history, economics, and other scholarly disciplines with engaging stories of Americans who are trying to recreate or retain local flavors. --Philadelphia Inquirer A collection of eclectic information that satisfies, at least temporarily, the most inquisitive and academic of gourmands. --The Wine News Blends ... history, economics, and other scholarly disciplines with engaging stories of Americans who are trying to recreate or retain local flavors. --Philadelphia Inquirer A must-read for anyone interested in the future of domestic culinary taste. --Imbibe Magazine A must-read for anyone interested in the future of domestic culinary taste. --Imbibe Magazine
"""A collection of eclectic information that satisfies, at least temporarily, the most inquisitive and academic of gourmands.""--The Wine News ""Blends ... history, economics, and other scholarly disciplines with engaging stories of Americans who are trying to recreate or retain local flavors.""--Philadelphia Inquirer ""A must-read for anyone interested in the future of domestic culinary taste.""--Imbibe Magazine"
""A collection of eclectic information that satisfies, at least temporarily, the most inquisitive and academic of gourmands.""--The Wine News ""Blends ... history, economics, and other scholarly disciplines with engaging stories of Americans who are trying to recreate or retain local flavors.""--Philadelphia Inquirer ""A must-read for anyone interested in the future of domestic culinary taste.""--Imbibe Magazine
Author Information
Amy B. Trubek is Assistant Professor in the Department of Nutrition and Food Sciences at the University of Vermont and previously taught at New England Culinary Institute. She is the author of Haute Cuisine: How the French Invented the Culinary Profession and of numerous articles that have appeared in The Boston Globe, Gastronomica, and other publications.
