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From Garum to Mole: Sauces and Identity in the Western World Murphy
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From Garum to Mole: Sauces and Identity in the Western World
Murphy
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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Pendiente de lanzamiento | 1 de agosto de 2026 |
| ISBN13 | 9780190622107 |
| Editores | Oxford University Press Inc |
| Páginas | 344 |
| Dimensiones | 156 × 235 × 20 mm · 485 g |
| Lengua | Inglés |
| Editor | Donnelly, Andrew (Assistant Professor of History, Assistant Professor of History, Texas Tech University) |
| Editor | Forrest, Beth M. (Professor of Food Studies and Liberal Arts, Professor of Food Studies and Liberal Arts, Culinary Institute of America) |
| Editor | Murphy, Deirdre (Professor of Food Studies and Liberal Arts, Professor of Food Studies and Liberal Arts, Culinary Institute of America) |
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