82 results on '"Watts, Sydney"'
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2. Food is Culture (review)
3. A Revolution in Taste: The Rise of French Cuisine (review)
4. The Jersey Émigrés: Community Coherence Amidst Diaspora
5. The gut mycobiome of healthy mice is shaped by the environment and correlates with metabolic outcomes in response to diet
6. Meat for the Multitudes: Market Culture in Paris, New York City, and Mexico City over the Long Nineteenth Century
7. The Spiritual Leadership of Madame Guyon and Madame de Maintenon under Louis XIV
8. Enterprising Émigrés of the Channel Islands
9. Boucherie et hygiène à Paris au XVIIIe siècle
10. Meat Matters: Butchers, Politics, and Market Culture in Eighteenth-Century Paris
11. Domestic ruptures: French emigrants to the Channel Island of Jersey and the gendering of exile, 1789-1802
12. Taste, trade and technology: the development of the international meat industry since 1840
13. Food and the Annales School
14. Enlightened Fasting
15. 5. Enlightened Fasting: Religious Conviction, Scientific Inquiry, and Medical Knowledge in Early Modern France
16. The gut mycobiome of healthy mice is shaped by the environment and shapes metabolic outcomes in response to diet
17. Variability in interkingdom gut microbiomes between different commercial vendors shapes fat gain in response to diet
18. Intestinal fungi as regulators of obesity and glucose tolerance
19. Enlightened Fasting: Religious Conviction, Scientific Inquiry, and Medical Knowledge in Early Modern France
20. Gentilcore David Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800
21. How to Ruin a Queen: Marie Antoinette and the Diamond Necklace Affair Beckman Jonathan
22. David Gentilcore. Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800.
23. Le Choix des aliments: Informations et pratiques alimentaires de la fin du Moyen Âge à nos jours Martin Bruegel Marilyn Nicoud Eva Barlösius
24. The Expert Cook in Enlightenment France Sean Takats
25. A Revolution in Taste: The Rise of French Cuisine Susan Pinkard
26. Food is Culture Massimo Montanari
27. Crafting the Culture and History of French Chocolate Susan J. Terrio
28. The Invention of the Restaurant: Paris and Modern Gastronomic Culture Rebecca L. Spang
29. Appendix
30. The Political Economy of Meat
31. Building the Family Firm: Marriage and Succession
32. In the Service of a Master Apprentices and Journeymen
33. Introduction
34. Order and Disorder in the Urban Meat Markets
35. Conclusion The Rise of Meat
36. Meat and the Social Hierarchy
37. Liberty and Regulation in the Cattle Markets
38. Selected Bibliography
39. Butcher Fortune and the Workings of Credit
40. Guild Unity and Discord
41. Notes
42. Meat for the Multitudes: Market Culture in Paris, New York City, and Mexico City over the “Long” Nineteenth Century
43. A Revolution in Taste: The Rise of French Cuisine. By Susan Pinkard (New York, Cambridge University Press, 2009) 317 pp. $32.00
44. Meat Matters
45. Massimo Montanari. Food is Culture. New York, NY: Columbia University Press, 2006. xii + 149 pp. ISBN 0-231-13790-7, $22.50 (hardcover).
46. “ Liberty, Equality, and the Public Good : Parisian Butchers and their Rights to the Marketplace during the French Revolution”.
47. Susan J. Terrio. Crafting the Culture and History of French Chocolate. Berkeley:University of California Press,2000. xiii + 313 pp. ISBN 0-520-22125-7, $55.00 (cloth); 0-520-22126-5, $22.50 (paper).
48. Rebecca L. Spang. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, Mass.: Harvard University Press, 2000. x + 325 pp. ISBN 0-674-0064-1, $35.00.
49. Bibliography
50. Book Review: Food is Culture
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