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Автор: Ken Albala
Издательство: AltaMira Press
Год: 2012
Формат: PDF
Размер: 31 Мб
Язык: английский / English
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students.