Over a Red-Hot Stove Essays in Early Cooking Technology - Food and Society
Hardback (21 Sep 2009)
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The fourteenth volume of the Leeds Symposium on Food History Food and Society' series The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.
Book information
ISBN: | 9781903018675 |
Publisher: | Marion Boyars Publishers Ltd |
Imprint: | Prospect Books |
Pub date: | 21 Sep 2009 |
DEWEY: | 641.71 |
DEWEY edition: | 22 |
Language: | English |
Number of pages: | 165 |
Weight: | 567g |
Height: | 246mm |
Width: | 174mm |
Spine width: | 18mm |