12 results for your search

The Cheese Reporter, Vol. 87, No. 12, Friday, November 15, 1963
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edited by Harry A. Palmiter, 1922-2002, in Cheese Reporter, Vol. 87, no. 12, Friday, November 15, 1963 (Madison, WI: Cheese Reporter Publishing, 1963), 10 page(s)
edited by Harry A. Palmiter, 1922-2002, in Cheese Reporter, Vol. 87, no. 12, Friday, November 15, 1963 (Madison, WI: Cheese Reporter Publishing, 1963), 10 page(s)
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Cheese Reporter, Vol. 119, no. 8, September 9,  1994
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edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 119, no. 8, September 9, 1994 (Madison, WI: Cheese Reporter Publishing, 1994), 8 page(s)
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 119, no. 8, September 9, 1994 (Madison, WI: Cheese Reporter Publishing, 1994), 8 page(s)
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8 Russian Federation
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written by Oleg Zhabinski, fl. 2014 and Andreas Knaul, fl. 2014; edited by Tobias Baumgartner, fl. 2014 and Evelyn Kirchsteiger-Meier, fl. 2014; in Global Food Legislation: An Overview (Weinheim, Baden-Württemberg: Wiley-VCH, 2014, originally published 2014)
Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets. Filling a distinct need in the globalized food economy, this i...
written by Oleg Zhabinski, fl. 2014 and Andreas Knaul, fl. 2014; edited by Tobias Baumgartner, fl. 2014 and Evelyn Kirchsteiger-Meier, fl. 2014; in Global Food Legislation: An Overview (Weinheim, Baden-Württemberg: Wiley-VCH, 2014, originally published 2014)
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Industry Proposals For Class III, IV Range From Mandatory NASS To Make Allowances
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edited by Dick Groves, fl. 2002; in Cheese Reporter, Vol. 124, No. 34, Friday, March 3, 2000, Cheese Reporter, Vol. 124, No. 34, Friday, March 3, 2000 (Madison, WI: Cheese Reporter Publishing, 2000)
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CATERING IN RUSSIA
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edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 11, International Culinary Magazine, Vol. 1, No. 11, July 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 11, International Culinary Magazine, Vol. 1, No. 11, July 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
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The Geopolitics of Hunger, 2000-2001: Hunger and Power
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(Boulder, CO: Lynne Rienner Publishers, 2001, originally published 2001), 354 page(s)
Widespread hunger continues to exist at the turn of the century, despite the efforts of scores of international relief organizations. Why? The authors of The Geopolitics of Hunger, 2000-2001 draw on both research and their first-hand experience to explore the use of hunger as a weapon in food crises around the wor...
(Boulder, CO: Lynne Rienner Publishers, 2001, originally published 2001), 354 page(s)
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Tea Drinking in Russia
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(1915); edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. No. 5, International Culinary Magazine, Vol. 2, No. 5, February, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes some of the following topi...
(1915); edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. No. 5, International Culinary Magazine, Vol. 2, No. 5, February, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915)
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Table Talk, Vol. 13 No. 4
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edited by Joseph L. Harbison, fl. 1886, in Table Talk, Vol. 13, No. 4, April 1898 (Philadelphia, PA: Table Talk Publishing, 1898, originally published 1898), 80 page(s)
Table Talk is a monthly magazine devoted to the interests of American Housewives, having special reference to the improvement of the table. It is the American authority upon culinary and household topics. Topics covered in this issue include: Lenten Cookery, From the High Altitudes (Cooking), Easter and Easter Cus...
edited by Joseph L. Harbison, fl. 1886, in Table Talk, Vol. 13, No. 4, April 1898 (Philadelphia, PA: Table Talk Publishing, 1898, originally published 1898), 80 page(s)
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THE CZAR AT HOME
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edited by Joseph L. Harbison, fl. 1886; in Table Talk, Vol. 13 No. 12, Table Talk, Vol. 13, No. 12, December 1898 (Philadelphia, PA: Table Talk Publishing, 1898, originally published 1898)
Table Talk is a monthly magazine devoted to the interests of American Housewives, having special reference to the improvement of the table. It is the American authority upon culinary and household topics. Topics covered in this issue include: Attuned to Christmas, Sandwiches for High Teas, Decorations and Menus fo...
edited by Joseph L. Harbison, fl. 1886; in Table Talk, Vol. 13 No. 12, Table Talk, Vol. 13, No. 12, December 1898 (Philadelphia, PA: Table Talk Publishing, 1898, originally published 1898)
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V.C. The History and Culture of Food and Drink in Europe
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written by Anneke H. von Otterloo, fl. 2000, K. David Patterson, fl. 2000, Hansjörg Küster, 1956-, Colin Spencer, 1933-, Eva Barlösius, Ken Albala, 1964- and Marion Nestle, 1936-; in The Cambridge World History of FoodThe Cambridge World History of Food (Volume Two) (New York, NY: Cambridge University Press, 2015, originally published 2000)
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of...
written by Anneke H. von Otterloo, fl. 2000, K. David Patterson, fl. 2000, Hansjörg Küster, 1956-, Colin Spencer, 1933-, Eva Barlösius, Ken Albala, 1964- and Marion Nestle, 1936-; in The Cambridge World History of FoodThe Cambridge World History of Food (Volume Two) (New York, NY: Cambridge University Press, 2015, originally published 2000)
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