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Seller's Description:
Very Good in Very Good jacket. Philadelphia: University of Pennsylvania Press, 2000. 1st printing. Shows light handling wear, a small stain spot on front flyleaf. Full cloth binding. 178pp. In a very nice unclipped jacket. First Edition. Hardcover. Very Good/Very Good. 8vo-8"-9" Tall.
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Seller's Description:
Very good in very good dust jacket. Signed by author. Autographed sticker on DJ front. Signed on t-p. Sewn binding. Cloth over boards. xi, [1], 178 p. Illustrations. Index Dr. Amy Trubek is Associate Professor in the Nutrition and Food Science department at the University of Vermont and Faculty Director for UVM s graduate program in Food Systems. Trained as a cultural anthropologist and chef, her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. She teaches both undergraduate and graduate courses, including Food and Culture, From Farm to Table: The Contemporary Food System, Qualitative Research Methods and Food Systems, Society and Policy. She is the author of Haute Cuisine: How the French Invented the Culinary Profession (2000) and The Taste of Place: A Cultural Journey into Terror (2008) as well as numerous articles and book chapters.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!