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2003. Europe, Popular culture, Food. Berg. Very good - fine paperback 411p.
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hardcover. Condition: Very Good. Fast Shipping - Safe and Secure 7 days a week!
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Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages
Seller: Bay State Book Company, North Smithfield, RI, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing.
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Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries
Seller: Goodwill of Silicon Valley, SAN JOSE, CA, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear.
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Hardcover. Condition: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Food Culture in Belgium (Food Culture around the World)
Seller: St Vincent de Paul of Lane County, Eugene, OR, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. BODY OF THE BOOK IS MINORLY WARPING. BOOK RETAINS VERY GOOD READING QUALITY. hardcover 100% of proceeds go to charity! May have signs of use, wear and minor cosmetic defects.
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Condition: New. 2003. paperback. . . . . . Books ship from the US and Ireland.
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hardcover, Condition: Very Good, Berg NY 1989 1st. 8vo., cloth, 255pp. review copy, some pencil notes by reviewer, F/F $.
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Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2003. paperback. . . . . .
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Writing Food History: A Global Perspective
Seller: Powell's Bookstores Chicago, ABAA, Chicago, IL, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: New. 0th Edition. Pap.
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Experiencing Wages: Social and Cultural Aspects of Wage Forms in Europe Since 1500
Language: English
Published by Berghahn Books, Herndon, Virginia, U.S.A., 2004
ISBN 10: 1571815473 ISBN 13: 9781571815477
Seller: Benjamin Books, Ottawa, ON, Canada
Seller rating 5 out of 5 stars
Soft cover. Condition: Very Good.
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Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages
Seller: Books From California, Simi Valley, CA, U.S.A.
Seller rating 4 out of 5 stars
paperback. Condition: Very Good.
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Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,650grams, ISBN:0854962735.
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Hardcover. Condition: Very Good. Dust Jacket Condition: No Dust Jacket. Exlibrary with usual library markings. ; 255 pages.
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Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.
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Paperback. Condition: Very Good. Gift inscription by Author on fly leaf. This book is in very good condition; no remainder marks. It does have some cover shelfwear. Inside pages are clean. ; Food In Modern History: Traditions And Innovations; 6.47 X 10.16 X 9.24 millimeters; 176 pages.
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Real Wages in 19th and 20th Century Europe: Historical and Comparative Perspectives
Language: English
Published by Berg Pub Ltd, Oxford, United Kingdom, 1989
ISBN 10: 0854962735 ISBN 13: 9780854962730
Seller: Murphy-Brookfield Books, Iowa City SE, IA, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Very Good. Dust Jacket Condition: Very Good.
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Real Wages in 19th and 20th Century Europe: Historical and Comparative Perspectives
Language: English
Published by Berg Publishers, United Kingdom, 1989
ISBN 10: 0854962735 ISBN 13: 9780854962730
Seller: Winghale Books, South Kelsey, LINCS, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Dust Jacket Included. 255 pages. Clean hardback with a clean dust jacket. Real Wages in 19th and 20th Century Europe: Historical and Comparative Perspectives.
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Real Wages in 19th and 20th Century Europe: Historical and Comparative Perspectives
Language: English
Published by Berg Publishers Limited, 1989,, 1989
ISBN 10: 0854962735 ISBN 13: 9780854962730
First Edition
Hardcover. Condition: Very Good. Dust Jacket Included. 1st Edition. 1st edition, hardback, large 8vo, xii,255pp, slight browning, otherwise clean and tight, no inscriptions, Very Good / Very Good dustwrapper. ISBN: 0854962735.
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Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. Good paperback, bumped/creased with shelfwear; may have previous owner's name inside. Standard-sized.
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Real wages in historical and comparative perspective : Europe, 19th & 20th centuries / edited by Peter Scholliers
Language: English
Published by New York ; Oxford : Berg, 1989
ISBN 10: 0854962735 ISBN 13: 9780854962730
First Edition
1st edition. Fine cloth copy in an equally fine dust-wrapper. Particularly well-preserved overall; tight, bright, clean and especially sharp-cornered. Physical description; xii, 255 p. : ill ; 22 cm. Notes; Conference proceedings. Bibliography: p.236-244. Subjects; Wages Europe History. Prices Europe History. Purchasing power History. 3 Kg.
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hardcover. Condition: Very Good. Fast Shipping - Safe and Secure 7 days a week!
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A History of Bread
Book 8 of 13: Food in Modern History: Traditions and InnovationsLanguage: English
Published by Bloomsbury Publishing PLC, GB, 2024
ISBN 10: 1350361763 ISBN 13: 9781350361768
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
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A History of Bread (Paperback)
Book 8 of 13: Food in Modern History: Traditions and InnovationsLanguage: English
Published by Bloomsbury Publishing PLC, London, 2024
ISBN 10: 1350361763 ISBN 13: 9781350361768
Paperback. Condition: new. Paperback. For a long time, everything revolved around bread. Providing more than half of peoples daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today. A history of bread through its consumers, bakers and legislators to illustrate social, economic, political and technological changes in Europe since the 18th century. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
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A Cultural History of Food in the Renaissance (The Cultural Histories Series)
Seller: Book House in Dinkytown, IOBA, Minneapolis, MN, U.S.A.
Association Member: IOBA
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Spine is uncreased, binding tight and sturdy; text appears unmarked; exterior looks very nice. NOT ex-lib. Reprint. Ships same or next business day from Dinkytown in Minneapolis, Minnesota.
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Condition: As New. Unread book in perfect condition.
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Paperback. Condition: Good. First Edition. 223 pages. This intriguing book brings together new, comparative insights and research to develop a better understanding of processes of integration and segregation, the role of food in the construction of identity, as well as the relationship between old and new food habits. Size: 8vo - over 7¾" - 9¾" tall. Book.
