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  • History Of Japanese Foodby Ishige

    Taylor and Francis 2014; US$ 54.95

    First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company. more...

  • Spices and Tourismby Lee Jolliffe

    Channel View Publications 2014; US$ 25.00

    This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism,... more...

  • Brunchby Farha Ternikar

    Rowman & Littlefield Publishers 2014; US$ 33.99

    Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe. This volume examines and explores how brunch has evolved historically, developed cross-culturally, and claimed its place in popular culture.... more...

  • Locavore's Handbookby Leda Meredith; Sandor Ellix Katz

    Lyons Press 2010; US$ 12.99

    These days, nearly everyone wants to eat green and local, but tight schedules and even tighter budgets can make it seem like an unattainable goal.  The Locavore's Handbook: The Busy Person's Guide to Eating Local on a Budget is here to help, as author Leda Meredith guides readers to incorporate locally grown foods into their own meals with practical,... more...

  • Was macht das Stinktier im Kofferraum?by Phil Callaway; Elke Wiemer

    Brendow & Sohn 2013; US$ 7.56

    Gewohnt selbstironisch erzählt Phil Callaway heitere und berührende Geschichten aus dem Alltag mit seinen drei heranwachsenden Kindern und aus seiner eigenen Kindheit, ergänzt durch Begebenheiten aus dem Leben anderer Christen.   Biographische Informationen Callaway, Phil, ist Redner, Kolumnist und Bestseller-Autor. Er ist häufig zu Gast in... more...

  • How to Start a Home-Based Event Planning Businessby Jill S. Moran

    Globe Pequot Press 2010; US$ 18.99

    All How to Start a Home-Based Business books include: 1. So You Want to Start an Event-Planning Business? 2. The Home Office 3. Developing Your Business 4. Dollars and Sense 5. Marketing Your Services 6. Developing a Team 7. Legal and Ethical Issues 8. Planning Basics: The Event Process from Proposal to Follow-Up 9. Social Celebrations:... more...

  • Inked: Tattoos and Body Art around the Worldby Margo DeMello

    ABC-CLIO 2014; US$ 189.00

    In the 1960s, tattooing was illegal in many parts of the United States. Today, tattooing is fully ingrained in mainstream culture and is estimated to be a multi-billion-dollar industry. This exhaustive work contains approximately 400 entries on tattooing, providing historical information that enables readers to fully understand the methods employed,... more...

  • Wilde Küche!by Niedersächsische Landesforsten

    Schlütersche Verlagsgesellschaft 2010; US$ 17.97

    Wenn Sie auf der Suche nach leckeren Wild-Gerichten sind, haben Sie Ihr Ziel erreicht! Dieses Kochbuch ist von jenen gemacht, die sich bestens mit der köstlichen Zubereitung von Reh-, Dam-, Schwarz- und Rotwild auskennen: den Niedersächsischen Landesforsten. Für die "Wilde Küche!" haben sich Förster, Jäger und Köche in die Töpfe schauen... more...

  • Gastronomyby Vijay Ganji; Claire Seaman; Bernie Quinn

    Emerald Group Publishing Limited 2014; US$ 199.00

    It is perhaps timely that this special edition of Gastronomy appears now. In recent years many issues have come further to public conscience in relation to our consumption of food and drink across the world. Our use and abuse of our resources have hit headlines around the world and at last there is perhaps the stirrings of unitary effort to try and... more...

  • Foodiesby Josee Johnston; Shyon Baumann

    Taylor and Francis 2014; US$ 43.95

    This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ?hole in the wall? ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source... more...