Katherine Khodorowsky and Olivier de LoisyLivre Rare Book
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2003CUI83MParis, Solar, 2003, 1 volume, in-8, cartonnage semi rigide éditeur, 255 p.. Nombreuses illustrations noir et couleur (photgraphies, dessins documents), carnet d'adresses et bibliographie en fin de volume.
New As New Turkish Original bdg. Dust wrapper. Folio. (34 x 24 cm). In Turkish. 265 p., color ills. and photos. Emeginden bal damlayanlar: Arilara, aricilara, dogaya dair notlar, fotograflar. A pictorial study on Turkish beekeeping.
Very Good English Paperback. 4to. (26 x 20 cm). In English. 191 p., color and b/w ills. "Deniz Gürsoy commenced this study with the aim of examining how, over time, our food culture has undergone changes in the geography where ancestors formerly lived. He directed his attention to the foodstuffs, the fundamental components of the cuisine and then investigated the story of the food of the peoples who had occupied our geography before us. He examined regional influences and confined his research to the area delimited by the geographical frontiers". Contents: The Prehistoric Epoch Sumerians Ancient Egypt Ancient Greece Byzantine Empire Cultural Differences: East-West And North - South The Influence Of Religion The Era Of The Islamic States Turks In Asia The Anatolian Seldjukides The Ottoman Period The Ottoman Imperial Palace Kitchens Court Cuisine The Culinary Arts At The Ottoman Imperial Court Imperial Court Cuisine Fetes At The Court At Home Islamic Pious Endowments: The Institutions Of Caravansaries And Soup Kitchens The Armed Forces Cookshops, Eateries, And Food Venders Coffee And Coffeehouses Alcohol And Islam Recipes Selected Bibliyography.
New English Paperback. Pbo. Roy. 8vo. (24 x 17 cm). In French. 392 p. INTRODUCTION I. EN PARTANT DES ACQUIS DE LA RECHERCHE 1. LES SAISONS : DE DEUX A QUATRE OU DE QUATRE A DEUX 2. LES CÉRÉALES ET LE PAIN 3. LE YOGURT, L'AYRAN ET LA VIE II. QUELQUES PROPOSITIONS CLASSIFICATOIRES DE LA CUISINE TURQUE INTRODUCTION 4. AUTOUR DES GOÛTS 5. LE SUCRE ET LES PLATS SUCRÉS 6. AUTOUR DE QUELQUES TECHNIQUES CULINAIRES 7. PÂTES ET PILAV DIVERSITÉ DES PARCOURS :VERS LE PLAT UNIQUE ? 8. LA VIANDE, LES VIANDES ET LE GOÛT DE LA VIANDE 9. LES MATIÈRES GRASSES 10. LES LÉGUMES ET LES PLATS DE LÉGUMES 11. LES ALIMENTS LIQUIDES : SOUPES ET BOISSONS 12. LE POISSON, LE POISSON DE MER ET LES AUTRES PRODUITS DE LA MER III. DES MORCEAUX CHOISIS POUR APPREHENDER LE TOUT 13. AUTOUR D'UNE MATIERE ALIMENTAIRE : LE MASTIC 14. AUTOUR DES BOISSONS : LES JEUX COMPLEXES DU SAVOIR 15. AUTOUR DES REPAS : ENVIRONNEMENT ET MANIÈRES DE CONSOMMER 16. LE CONCEPT DE TERRITOIRE GUSTATIF EN GUISE DE CONCLUSION 1. Questionnaire établi pour déterminer la perception de la cuisine turque chez les Français 2 Quelques chiffres à propos du paysage audiovisuel turc 3 Récipients à graisse d'origine turque et iranienne. Collections du département d'Asie du Musée de l'homme 4 Extrait du «Règlement de l'Ihtisab à Brousse (1502)» 5 Extraits d'Inventaires après décès concernant du mobilier d'origine ou d'influence turque (Marseille et ses environs) 6 «Relation de la feste qui s'est faite à Constantinoplele 20 septembre 1704 pour la naissance de Monseigneur le duc de Bretagne» 7 Maréchal de Saxe, Mes rêveries, «De l'entretien des troupes» 8 «Lettre sur l'usag edu café et son utilité dans le régime alimentaire de l'armée» [.] à M. Chevalier, président du Conseil d'hygiène de l'Académie de Médecine, 8 Octobre 1861 9 UNESCO : Patrimoine mondial. BIBLIOGRAPHIE. SITES INTERNET. FOOD CULTURE Turkish cuisine Cook Recipes Gastronomy.
New English Paperback. Pbo. 4to. (28 x 22 cm). In English. Color ills. 141, [3] p. Antakya City cuisine, recipes, and food culture. Antakya -Antioch- city and cuisine. First Edition.
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 283 p. 500 years of Ottoman cuisine. Ottoman cuisine was a culinary culture which grew from the 15th century onwards and was shaped by an élite group, who lived in and around Istanbul's Palace, an élite who took pleasure in good food. This culture included everything from the ingredients used to the methods of cooking and from the kinds of food eaten to the eating habits, table manners, and the type of kitchens where the food was prepared. The first part of the book looks at the elements which comprise Ottoman cuisine, and in the second part you will find a selection of recipes. The book deals with the cuisine of the Ottoman palace and élite society, and not the modest fare of the ordinary people. As in all societies, there was a considerable difference between the food culture of the Ottoman palace and that of the ordinary people, and there were also differences between the cuisine of Istanbul and the cuisines of other regions. The rather humble fare of the lower strata of society and recipes for it is a subject for another book, and one which I fear will present quite a challenge to its author, since it is unlikely that anyone would have taken the time to write down the plain combinations of foods eaten by the common people. Another point worth noting is the period covered by the book. Since the geographical area in question and its social limits are clearly defined, so too is the time frame: Istanbul was the capital of the Ottoman Empire from May 29th, 1453 to September 13th, 1923, and it is the development of Ottoman cuisine within this time frame that I aim to introduce to you
Milano, Fabbri, 1964, voll. 6, in-4, similpelle editoriale. Con numerose illustrazioni.
Paris, Albin Michel, [primi del '900], in-8 piccolo, legatura editoriale in mezza tela, copertina anteriore figurata, pp. [4], 475, [1]. Con illustrazioni n.t. Una generale ingiallitura della carta, per il resto buon esemplare.
Novara, Istituto Geografico De Agostini, 1975, in-4, similpelle editoriale con sovraccoperta, pp. 599. Con numerose illustrazioni a colori, bibliografia, indice geografico e indice gastronomico. (Piatti, salumi, formaggi, dolci e liquori, vini, specialità locali e sagre per ogni regione d'Italia).
Paris, Alexandre Cadot, (1866), in-16, br. editoriale con cornice tipografica ed angolari, titolo rubricato, pp. 316. Antiporta illustrata (Lagny, Impr. A. Varigault) con scena di pranzo in locale all'aperto, sotto pergolato, fra 2 coppie di commensali seduti). Blanda brunitura al dorso. Ex libris comitis Revedin.
8vo., First Edition, with 2pp of plates of utensils; original yellow cloth, upper board with pictorial paper label, yapped edges, a near fine copy. IN THIS CONDITION, A RARE SURVIVAL.
Sm. 8vo., First Edition thus, on laid paper; original orange cloth, gilt back, a near fine copy in unclipped dustwrapper. Mary Eales's classic collection was first published in 1718. This is a high-quality and much-needed facsimile ( as opposed to a reprint) of the second edition. Includes a useful biographical and contextual introduction. Very scarce in its own right. Cagle 660 (1733 edition). Cagle 659; Maclean p.40; Oxford p.55 (all recording the first edition).
New Turkish Paperback. Roy. 8vo. (24 x 17 cm). In Turkish. 448 p., ills. Hitit baskenti Hattusa'da otuz bin koyunlu, on bin bogali ve bol içkili büyük sölen: Eski Anadolu'nun 3500 yillik yemek ve içkileri. Arazi mülkiyeti, tarim, hayvancilik, avcilik ve aricilikla birlikte. The Great Feats in the Hattusa: 3500 years old food and drinks of ancient Anatolia (Hittite period).
As New English Paperback. Pbo. Mint state. 4to. (26 x 22 cm). Color ills. 310 p. Yap + ye = Mutlu ol!
New New English Original bdg. Dust wrapper. 4to. (30 x 22 cm). In Turkish. 208 p., color ills. Essays on local food culture of Balikesir City and recipes from there. Balikesir asi: Yöre mutfagi üzerine bir deneme.
193814064BB1938. 22 x 13,5 cm., Menuekarte|14064bb 3 [2 Warenabbildungen]
19661201069Hamburg, Altonaer Museum, 1966. 105 Bl. m. zahlr., teils farbigen Bildtaf. OKart.
197127281971 broché (paperback) in-octavo, dos avec une illustration en couleurs se prolongeant sur le recto et le verso de la couverture (spine with a illustration in colour goes on the front and back cover) - légère marque de pliure sur la première de couverture (light mark of folding on the front cover), tranches lisses (smooth edges), illustrations : orné de bandeaux et de gravures in texte (illuminated of headpieces and pictures in text), 287 pages, 1971 à Paris Editions Solar,
1994G97243Pavia, Edizioni Torchio di Ricci 1994 55pp. (text) with some bl/w illustrations + loosely inserted: 6 large folding maps, 31cm., in publisher's cart. slipcase, bilingual: Italian-English, very good condition, [Contains some typical gastronomical recipes from the region of Pavia], G97243
55pp. (text) with some bl/w illustrations + loosely inserted: 6 large folding maps, 31cm., in publisher's cart. slipcase, bilingual: Italian-English, very good condition, [Contains some typical gastronomical recipes from the region of Pavia], G97243
36693Paris - Montréal (Canada) Les Editions de la Pensée Moderne / Le Centre de Psychologie et de Pédagogie 1965 in 8 (24x18,5) 1 volume reliure cartonnée de l'éditeur sous jaquette illustrée en couleurs, 670 pages, avec de nombreuses photographies en noir et blanc et en couleurs de R. Clairet, dont hors-texte. Très bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
44403Paris Hachette 1995 in 4 (29,5x23,5) 1 volume reliure toilée verte de l'éditeur sous jaquette illustrée en couleurs, 255 pages, avec de nombreuses photographies en couleurs. Photographies de Christopher Baker. Première édition (First edition). Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
V104305Paris, Bibliothèque Charpentier s.d. xi + 528pp., 19cm., jolie reliure moderne bleue, titre doré au dos, bon état, [Edition accompagnée des ouvrages suivants; DE BALZAC H., Traité des excitants modernes // Anecdotes et fragments d'histoire culinaire // Pensées et préceptes recueilles par un philosophe // Recettes et formules par un Cordon-bleu // BERCHOUX, La gastronomie poème // COLNET, L'art de diner en ville poème], V104305
xi + 528pp., 19cm., jolie reliure moderne bleue, titre doré au dos, bon état, [Edition accompagnée des ouvrages suivants; DE BALZAC H., Traité des excitants modernes // Anecdotes et fragments d'histoire culinaire // Pensées et préceptes recueilles par un philosophe // Recettes et formules par un Cordon-bleu // BERCHOUX, La gastronomie poème // COLNET, L'art de diner en ville poème], V104305
055241Paris Robert Laffont 1992 in 12 (20,5x11) 1 volume broché, couverture illustrée, 205 pages [5], avec des photographies en noir et blanc. Très bel exemplaire
