Singaravelou (223 results)

paperback. Condition: Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

paperback. Condition: Fine. LIKE NEW!!! Has a red or black remainder mark on bottom/exterior edge of pages.

Condition: like_new. This book is in Like New condition. It is unused, but has a remainder mark on the edge of the pages. Otherwise it is a new book.

Condition: New.

Paperback. Condition: New.

Condition: As New. Unread book in perfect condition.

Couverture souple. Condition: Moyen. Fayard/Mille et une nuits collection , 2021. 1 volume format In-12 acceptable.

8vo. Original printed card covers (softback) (Fine). Pp. 184, illus with b&w photos (no inscriptions).

Condition: As New. Unread book in perfect condition.

Paperback. Condition: New.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

hardcover. Condition: Fine.

Hardcover. Condition: Good. HARDCOVER Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

paperback. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condition: New.

Condition: New.

Condition: new.

Paperback. Condition: New. Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and convenience-food forms. The baguette is mythologized as a product of the French Revolution, but in fact it emerged during late-nineteenth-century urbanization. Colonialism brought baguettes to Vietnam, where street vendors devised a new dish: banh mi, which refugees took with them around the world.Telling these tales and many others, What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories. They consider the tension between the role of cuisine in shaping particular cultural identities and the standardization associated with globalization, and they demonstrate how foods have transformed as different societies have borrowed them. Chapters reveal the surprising sagas of coffee, cornflakes, gin, guacamole, hot dogs, hummus, naan, pet food, pizza, sparkling water, sushi, and many more. At once an intimate and a global history, What We Eat shows readers the everyday items on grocery store shelves in a new light.…

Paperback. Condition: New. Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and convenience-food forms. The baguette is mythologized as a product of the French Revolution, but in fact it emerged during late-nineteenth-century urbanization. Colonialism brought baguettes to Vietnam, where street vendors devised a new dish: banh mi, which refugees took with them around the world.Telling these tales and many others, What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories. They consider the tension between the role of cuisine in shaping particular cultural identities and the standardization associated with globalization, and they demonstrate how foods have transformed as different societies have borrowed them. Chapters reveal the surprising sagas of coffee, cornflakes, gin, guacamole, hot dogs, hummus, naan, pet food, pizza, sparkling water, sushi, and many more. At once an intimate and a global history, What We Eat shows readers the everyday items on grocery store shelves in a new light.…

Paperback or Softback. Condition: New. What We Eat: A Global History of Food. Book.

Paperback. Condition: Brand New. 240 pages. 9.00x6.00x0.50 inches. In Stock.

Condition: New.

Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

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.

Condition: New. 2022. Paperback. . . . . .