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  1. 1
    Chapter 4 Food and locality : Heritagization and commercial use of the past
    by Capuzzo, Paolo
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
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    eBook
  2. 2
    Microwave blanching and reheating of foods
    by Fakhouri, May O.
    Published 1992
    Subjects: “...Microwave cookery....”
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    Others
  3. 3
    Occurence (sic) of a pink color in cooked turkey breast
    by Girard, Benoît
    Published 2010
    Subjects: “...Cookery (Turkey)...”
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  4. 4
    Chapter 4 Food and locality Heritagization and commercial use of the past
    Published 2020
    Subjects: “...Cookery / food and drink / food writing bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  5. 5
    An Analysis of Contemporary Sources to Uncover the Medieval Identity of the Drink Bochet
    by Susan Verberg
    Published 2020-08-01
    Subjects: “...cookery...”
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    Article
  6. 6
    The use of cover crops to increase yield and reduce pest pressure in a commercial avocado orchard at Levubu, Limpopo Province
    by Nengovhela, Ndoweni Mary
    Published 2020
    Subjects: “...Cookery (Avocado) -- South Africa -- Limpopo...”
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    Others
  7. 7
    Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea
    by Septoe, Nina Lee
    Published 2012
    Subjects: “...Cookery (Tea)...”
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  8. 8
    Observations on cooking with fused quartz infra-red lamps
    Subjects: “...Cookery -- Equipment and supplies -- Evaluation...”
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  9. 9
    Food Heritage and Nationalism in Europe
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
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    eBook
  10. 10
    Chapter 6 A place at the table? : Food in museums as an "Ersatz politics" of difficulty
    by Eckersley, Susannah
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
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    eBook
  11. 11
    Chapter 2 Heritage and food history : A critical assessment
    by Di Fiore, Laura
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
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    eBook
  12. 12
    Chapter 1 Food heritage and nationalism in Europe
    by Porciani, Ilaria
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
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    eBook
  13. 13
    Chapter 12 Careful with heritage
    by Porciani, Ilaria
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
    Get fulltext
    eBook
  14. 14
    Chapter 2 Heritage and food history A critical assessment
    Published 2020
    Subjects: “...Cookery / food & drink etc bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  15. 15
    Chapter 12 Careful with heritage
    Published 2020
    Subjects: “...Cookery / food and drink / food writing bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  16. 16
    Chapter 6 A place at the table? Food in museums as an "Ersatz politics" of difficulty
    Published 2020
    Subjects: “...Cookery / food and drink / food writing bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  17. 17
    Barbecue in Western Kentucky: An Ethnographic Study
    by Marshall, John
    Published 1981
    “..., Kentucky, the commercial establishments in which they cook and the role of this form of folk cookery...”
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    Get full text
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  18. 18
    British cookbooks and the transformation of taste 1660-1760
    “...-eighteenth century aesthetics and cookery were neither parallel phenomena nor completely distinct from each...”
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  19. 19
    British cookbooks and the transformation of taste 1660-1760
    “...-eighteenth century aesthetics and cookery were neither parallel phenomena nor completely distinct from each...”
    Get full text
  20. 20
    The Study of Creative Design of Medicinial Cuisines for Confinement Dietary
    by LIN,CHING-WEN, 林璟汶
    Published 2018
    “... cookery technology, established standard diet cards, survey the acceptability of cuisine, and transformed...”
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    Others
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