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3+ opere 190 membri 3 recensioni

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Barbara Ketcham Wheaton, trained as an art historian, has spent the past thirty-five years researching culinary history. A distinguished graduate of France's Ecole des Trois Gourmandes, she has lectured frequently and currently teaches seminars in French culture. An honorary curator of the culinary mostra altro collection at Radcliffe College's Schlesinger Library, she resides with her husband in Concord, Massachusetts. She is at work on a second volume of Savoring the Past, from 1789 to the present. mostra meno

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female

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A fascinating, illustrated book about the evolution of the French kitchen and cooking from 1300 to 1789. This is a food geek's dream. Lots of great information for my research needs, and the back even includes recipes in the original French and translated into English for modern use.
 
Segnalato
ladycato | 1 altra recensione | Oct 6, 2022 |
 
Segnalato
kitchengardenbooks | 1 altra recensione | Apr 24, 2009 |
250. Especially thorough New England titles, though many european titles as well.
 
Segnalato
kitchengardenbooks | Aug 22, 2007 |

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3
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1
Utenti
190
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#114,774
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4.1
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3
ISBN
12
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