The Fyrst Boke of the Introduction of Knowledge Made by Andrew Borde, of Physycke Doctor
Author : Andrew Boorde
Publisher :
Page : 404 pages
File Size : 44,18 MB
Release : 1870
Category : Beard
ISBN :
Author : Andrew Boorde
Publisher :
Page : 404 pages
File Size : 44,18 MB
Release : 1870
Category : Beard
ISBN :
Author : Andrew Boorde
Publisher :
Page : 396 pages
File Size : 21,13 MB
Release : 1870
Category : Beards
ISBN :
Author : Andrew Boorde
Publisher :
Page : 410 pages
File Size : 28,77 MB
Release : 1870
Category :
ISBN :
Author : John Muir
Publisher :
Page : 464 pages
File Size : 32,86 MB
Release : 1873
Category : Brahmanism
ISBN :
Author :
Publisher :
Page : 562 pages
File Size : 30,81 MB
Release : 1872
Category :
ISBN :
Author :
Publisher :
Page : 560 pages
File Size : 39,78 MB
Release : 1872
Category :
ISBN :
Author :
Publisher :
Page : 436 pages
File Size : 19,76 MB
Release : 1870
Category :
ISBN :
Author : John Muir
Publisher :
Page : 456 pages
File Size : 36,7 MB
Release : 1873
Category :
ISBN :
Author : Early English Text Society
Publisher :
Page : 410 pages
File Size : 15,39 MB
Release : 1870
Category :
ISBN :
Author : Richard Hosking
Publisher : Oxford Symposium
Page : 455 pages
File Size : 41,94 MB
Release : 2006
Category : Cooking
ISBN : 1903018471
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.