1 540 résultats
New English Paperback. Pbo. 4to. (30 x 21 cm). In Turkish. 243, [6] p. Agiz tadiyla Kastamonu mutfagi. Recipes and food culture of Kastamonu city.
Very Good English Paperback. Very good. 4to. (22.5 x 22.5 cm). 177 p. Color ills. 1000 copies were printed. Lezzet gezileri.
New English Original cloth bdg. 4to. (31 x 28 cm). In Turkish. 233, [1] p., b/w and color photos. Yirmidokuz. (29), Ulus. Signed by Fadillioglu. A history of 29 Club in Ulus, Istanbul. CORPORATE HISTORY Istanbul Entertainment Cookery Food culture High society.
New English Paperback. Pbo. Cr. 8vo. (20 x 14 cm). In Turkish. 112 p., ills. Zeytin kokulu Kuzey Ege lokantalari. North Aegean restaurants.
448p. Profusely illustrated. 8vo. Original buckram spine over cloth boards.Original dust jacket, slightly worn with one small tear. Hardbound. Nice copy. COOK 2
2003CUI232MVIENOT AGNES. 2003. In-8. Relié. 283 pages - nombreuses photos en noir et blanc et en couleurs dans et hors texte. Avec Jaquette.
New English Original bdg. HC. In special slip-case. Large 8vo. In English. 2 volumes set: (392 p.), color ills. "A written source, this comprehensive about Gaziantep, the gourmet capital of Turkish cuisine has not been available until the publication of this book. Tahir Tekin Öztan and crew, whose mission has been to introduce Turkish cuisine, Especially cuisine of Gaziantep to the entire world, collected hundreds of recipes directly from primary sources channeling the region's deep cooking history. They travelled 5 thousand kilometers, taking 5 thousand photographs and talking to individuals in whose memory the history of this Gaziantep cuisine is truly engrained. Through the wisdom and knowledge of the elderly women of Gaziantep, the original recipes of ancestors came within reach. Actually, this book has been 150 years in the making! If these unique, easy to make at home recipes had not been compiled here, they would have been lost to time. Gaziantep's millennia old rich food heritage, worthy of competing with the best cuisines of the world, can endure by finding a place in our home kitchens. Through this book, Gaziantep's original local tastes are archived and preserved by committing them to paper, so they can take their place amongst other monuments of world food culture.".
Hardback, XX+228 p., 1 b/w ill., 150 x 230 mm. ISBN 9782503523989. This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought. New.
33665Turnhout, Brepols, 2007 Hardback, XX+228 p., 1 b/w ill., 150 x 230 mm. ISBN 9782503523989.
Very Good Turkish, Ottoman (1500-1928) Paperback. Cr. 8vo (20 x 14 cm). In Ottoman script. 48 p. One of the early canning books in the Turkish / Ottoman literature. This rare book includes canning methods as well as pickle making methods. Özege 23130. First and Only Edition.
Very Good English Paperback. Pbo. Cr. 8vo. (20 x 14 cm). In Turkish. 266, [20] p., color ills. Recipes and food culture of Rize City in the Black Sea Region of Turkey. A study on the field of the folk culture. Rize yemekleri ve kültürü. (Halk kültürü alaninda bir arastirma).
New Turkish Paperback. Large 8vo. (23 x 23 cm). In Turkish. 176 p., color ills. Sükran Kaymak'la çay saati. Signed and inscribed by Kaymak.
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 144 p. The treasury of Turkish cheeses.
Paris, Librairie des publications populaires, s.d., in-16, privo di legatura. S'interrompe alla p. 218 dell'indice. Sciolto e con mancanze marginali all'occhietto.
New English Paperback. Pbo. Demy 8vo. (22 x 15 cm). In Turkish. 363, [1] p. Soframiz nur hanemiz mamur: Osmanli maddi kültüründe yemek ve barinak. Translated by Zeynep Yelçe. Siradan bir gözlemci bile Osmanli topraklarinda Saraybosna¿dan Sam¿a kadar herkesin kahveyi ayni tür fincanlarla içtigini, konuklarini halilarla ve minderlerle kapli sedirlerde agirladigini fark edebilir. Osmanli toplumu birçok unsuruyla bir uyum yakalamistir, maddi kültür de buna dahildir. Bu ortak maddi kültür imparatorlugun hayret verici derecedeki tutarli toplumsal yapisini ortaya çikaran etmenlerden biri sayilabilir. Üstelik maddi kültürde meydana gelen agir ve bu yüzden de çok görünmeyen degisimin Osmanli tebaasi üzerindeki etkisi, kisa vadeli ve "patirtili" siyasi çatismalardan daha derin olmustur. Osmanlilarin modernlige geçis süreçleri pek çok kisinin gündelik yasaminda meydana gelen çok sayida degisimden destek almistir. Ayrica, 16. yüzyildan itibaren kentli nüfusun yasam tarzlarinda farklilasma ve gelisme daha da görünür olmustur. Insanlar yemekten keyif almak ve evlerini düzenlemek için yeni yollar bulmuslardir. Osmanli maddi kültürü son yirmi otuz yildir kamuoyunun gitgide daha fazla ilgisini çekmeye basladi. Sadece uzmanlar degil, devraldiklari kültür mirasindan artik daha fazla gurur duymaya baslayan kent sakinleri de Osmanli mutfagi ve sivil mimarisine deger veriyorlar. Hal böyleyken bile, bu konularda ciddi arastirmalar yavas ilerliyor. Bu kitabin amaci, bugüne kadar yapilan arastirmalarin hangi yollari izledigini göstermek, kullanilmamis ya da yeterince degerlendirilmemis birincil kaynaklara isaret etmek ve böylelikle Osmanli tarihinin bu önemli unsurunu daha iyi anlamamizi saglamaktir. Soframiz Nur, Hanemiz Mamur Türkiye¿den ve Fransa, Almanya ve Polonya gibi Avrupa ülkelerinden arastirmacilarin yazdigi on dört makaleyi bir araya getiriyor. Bu makaleler maddi kültürün iki temel konusunu, bir yandan yiyecek ve içecegi, diger yandan da barinaklari irdeliyor.
New English Paperback. Pbo. Demy 8vo. Ills. 72 p. Food culture of Cappadocian Rums. (Cappadocian Greeks). Kapadokya lezzeti: Kapadokyali Rumlarin yemek kültürü.
Hardcover, 482 pagina's, NL, 280 x 210 x 45 mm, in Nieuwstaat, met talloze gerechten, scherpe foto's / afb. in kleur. ISBN 9789072975034. Het beste uit de Franse keuken, klaargemaakt en bewerkt door chef Stéphane Reynaud We (her)ontdekken terrines, worsten, patés, kazen, crustacés... in meer dan 300 recepten. Om het geheel compleet te maken vind je ook alles over de regels van petanque, hoe je croissants en brood bakt, terrines van foie gras, de regels van rugby, de wijnen van Beaujolais... Een lijvig boek met sfeervolle foto's, handige recepten en schema's en grappige tekeningen, nu in paperbackformaat
19691241547Liverpool, Liverpool University Press, 1969. Gr.-8vo. 24, 342 S., 1 Bl. m. einigen schemat. Darst., 48 Abb. auf Taf. OLwd.
1695620877Leiden, J. Hack und Amsterdam, H. Boom, 1695. Folio. Gestochenes Frontispiz, 11 Bl., 643 S., 10 Bl.; 7 Bl., 252 S., 12 Bl. Pergament d. Zeit mit ornamentaler Blindprägung u. kleinem goldgeprägten Wappen-Subralibros. [3 Warenabbildungen]
142p. Illustrated with full page color photographs. Square 8vo. Original pictorial printed wraps. Large inked X on front cover. Scarce. COOK 1
19071093857Wien, Hölder, 1907. Gr.-8vo. 15 S. ((Sitzungsberichte d. kaiserl. Akad. d. Wiss. in WIen, Mathem.-naturw. Klasse 116,1). OBr. (St. a. Umschl., unaufgeschnitten).
18851034287Berlin, Parey, 1885. 18, 523 S. m. 132 Textholzschn., 4 gefalt. Taf. Hldr (St. a. T., durchg. etwas gebräunt bzw. braun- u. fingerfl.).
18991204105Berlin, Parey, 1899. 16, 645, 1 S. m. 221 Abb., 24 S. Anz., 7 mehrf. gefalt. Taf. (davon 1 zweifarbig). OLwd (berieben, Besitzvermerk).
191529120ABO.O., (um 1915). 8°. (186) S. (dv. 130 mit handschriftlichen Einträgen). Halbleinenband der Zeit + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden + (berieben und bestossen, mont. Titelschild alt überklebt).
4to., First Edition thus, with 8 coloured plates, very numerous monochrome illustrations (a number full-page) in the text and decorative endpapers; yellow cloth, gilt back, a very good, bright, clean copy in dustwrapper. First published in 1970, this is arguably the best of the single-volume compendia of herbs and spices. A well-known mountaineer and member of Hunt's 1953 Everest Expedition, Stobart later developed two other careers - as photographer and cookery writer. This volume was some twenty years in the making. Curiously elusive in this condition.
