Forrest beth m (23 résultats)
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Vendeur : Books From California, Simi Valley, CA, Etats-UnisBooks From California
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EUR 21,18
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paperback. Etat : Fine.
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Vendeur : Brook Bookstore On Demand, Napoli, NA, ItalieBrook Bookstore On Demand
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EUR 24,71
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Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
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EUR 31,75
Frais de port gratuitsExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume bri…ngs together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
From Garum to Mole: Sauces and Identity in the Western World
Donnelly, Andrew (Editor)/ Forrest, Beth M. (Editor)/ Murphy, Deirdre (Editor)
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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EUR 22,96
EUR 11,67 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : Brand New. 328 pages. 6.15x0.79x9.24 inches. In Stock.
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Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandeKennys Bookshop and Art Galleries Ltd.
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EUR 36,86
EUR 9,50 expéditionExpédition depuis Irlande vers Etats-UnisQuantité disponible : 2 disponible(s)
Etat : New. 2026. paperback. . . . . .
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Vendeur : Kennys Bookstore, Olney, MD, Etats-UnisKennys Bookstore
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EUR 38,46
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Etat : New. 2026. paperback. . . . . . Books ship from the US and Ireland.
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Vendeur : Russell Books, Victoria, BC, CanadaRussell Books
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EUR 30,48
EUR 17,30 expéditionExpédition depuis Canada vers Etats-UnisQuantité disponible : 4 disponible(s)
paperback. Etat : New. Special order direct from the distributor.
From Garum to Mole: Sauces and Identity in the Western World
Donnelly, Andrew (Editor)/ Forrest, Beth M. (Editor)/ Murphy, Deirdre (Editor)
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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EUR 48,30
EUR 11,67 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : Brand New. 328 pages. 6.15x0.79x9.24 inches. In Stock.
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Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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EUR 59,31
EUR 2,28 expéditionExpédition nationale : Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : New.
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Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Comme neuf
EUR 61,66
EUR 2,28 expéditionExpédition nationale : Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : As New. Unread book in perfect condition.
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Vendeur : Speedyhen, Hertfordshire, Royaume-UniSpeedyhen
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EUR 23,94
EUR 47,86 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 2 disponible(s)
Etat : NEW.
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Vendeur : CitiRetail, Stevenage, Royaume-UniCitiRetail
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EUR 29,44
EUR 43,19 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume bri…ngs together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-UniTHE SAINT BOOKSTORE
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 54,78
EUR 18,69 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 3 disponible(s)
Paperback / softback. Etat : New. New copy - Usually dispatched within 4 working days.
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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EUR 57,37
EUR 17,51 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : New.
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Comme neuf
EUR 63,21
EUR 17,51 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : As New. Unread book in perfect condition.
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Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 53,98
EUR 32,02 expéditionExpédition depuis Australie vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume bri…ngs together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-UniTHE SAINT BOOKSTORE
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EUR 133,54
EUR 18,69 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 15 disponible(s)
Hardback. Etat : New. New copy - Usually dispatched within 4 working days.
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Vendeur : Brook Bookstore On Demand, Napoli, NA, ItalieBrook Bookstore On Demand
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EUR 145,22
EUR 8,00 expéditionExpédition depuis Italie vers Etats-UnisQuantité disponible : 5 disponible(s)
Etat : new.
From Garum to Mole: Sauces and Identity in the Western World
Donnelly, Andrew (Editor)/ Forrest, Beth M. (Editor)/ Murphy, Deirdre (Editor)
- Couverture rigide
Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 206,80
EUR 14,59 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 2 disponible(s)
Hardcover. Etat : Brand New. 320 pages. 6.13x0.87x9.25 inches. In Stock.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 216,00
EUR 63,27 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 2 disponible(s)
Buch. Etat : Neu. Neuware - The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings to…gether leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.
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- impression à la demande
Vendeur : Brook Bookstore On Demand, Napoli, NA, ItalieBrook Bookstore On Demand
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 105,30
EUR 4,00 expéditionExpédition depuis Italie vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : new. Questo è un articolo print on demand.
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- impression à la demande
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
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EUR 166,18
Frais de port gratuitsExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Hardcover. Etat : new. Hardcover. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume bri…ngs together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Couverture rigide
- impression à la demande
Vendeur : CitiRetail, Stevenage, Royaume-UniCitiRetail
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 181,54
EUR 43,19 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Hardcover. Etat : new. Hardcover. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume bri…ngs together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
