A History of Cooks and Cooking (The Food Series) - Softcover
'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.
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- PublisherUniversity of Illinois Press
- Publication date2004
- ISBN 10 0252071921
- ISBN 13 9780252071928
- BindingPaperback
- Number of pages400
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A History of Cooks and Cooking (The Food Series)
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(2004)
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ISBN 13: 9780252071928
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A History of Cooks and Cooking (The Food Series)
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ISBN 13: 9780252071928
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A History of Cooks and Cooking (The Food Series)
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(2004)
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ISBN 13: 9780252071928
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History of Cooks and Cooking
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A History of Cooks and Cooking
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A History of Cooks and Cooking
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(2004)
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ISBN 13: 9780252071928
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A History of Cooks and Cooking
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ISBN 13: 9780252071928
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Book Description Paperback. Condition: Brand New. illustrated edition. 400 pages. 9.00x6.25x1.00 inches. In Stock. Seller Inventory # __0252071921
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A History of Cooks and Cooking
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(2003)
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ISBN 13: 9780252071928
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Book Description Condition: New. Samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. This title provides a spirited defense of a cook-centered view of the world. Series: The Food Series. Num Pages: 400 pages, illustrations. BIC Classification: HBT; WBA. Category: (P) Professional & Vocational. Dimension: 228 x 156 x 25. Weight in Grams: 544. . 2004. Paperback. . . . . Seller Inventory # V9780252071928
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History of Cooks and Cooking
Published by
University of Illinois Press
(2004)
ISBN 10: 0252071921
ISBN 13: 9780252071928
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Softcover
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Book Description Condition: New. Seller Inventory # 2193161-n
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A History of Cooks and Cooking
Published by
University of Illinois Press
(2004)
ISBN 10: 0252071921
ISBN 13: 9780252071928
New
Softcover
Quantity: 1
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Rating
Book Description Condition: New. Samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. This title provides a spirited defense of a cook-centered view of the world. Series: The Food Series. Num Pages: 400 pages, illustrations. BIC Classification: HBT; WBA. Category: (P) Professional & Vocational. Dimension: 228 x 156 x 25. Weight in Grams: 544. . 2004. Paperback. . . . . Books ship from the US and Ireland. Seller Inventory # V9780252071928
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