Au Revoir to All That: The Rise and Fall of French Cuisine.
Twenty-five years ago it was hard to have a bad meal in France; now, in many places it is ...
Architectural Styles: A Visual Guide.
Each ‘style’ has a short introduction, and key characteristics are identified through capt...
Cheese, Pears, and History in a Proverb.
This is a fine example of the historian Montinari’s studies of what food means and what pu...