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Columbia Univ Pr （45）

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共51筆商品，3/3頁

The Insect Cookbook ─ Food for a Sustainable Planet

90折

41.

The Insect Cookbook ─ Food for a Sustainable Planet

作者：Arnold van Huis; Henk Van Gurp; Marcel Dicke; Fran?se Takken-kaminker (TRN); Diane Blumenfeld-schaap (TRN) 出版社：Columbia Univ Pr 出版日：2015/12/08 裝訂：平裝

The Definitive Guide to Insects as a Sustainable Food SourceIn The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary

定價：2475 元，優惠價：9 2228

無庫存，下單後進貨(到貨天數約30-45天)

90折

42.

The Insect Cookbook ─ Food for a Sustainable Planet

作者：Arnold van Huis; Henk Van Gurp; Marcel Dicke; Frantoise Takken-kaminker (TRN); Diane Blumenfeld-schaap (TRN) 出版社：Columbia Univ Pr 出版日：2014/03/04 裝訂：精裝

Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein

定價：3025 元，優惠價：9 2723

無庫存，下單後進貨(到貨天數約30-45天)

Kosher USA : How Coke Became Kosher and Other Tales of Modern Food

90折

43.

Kosher USA : How Coke Became Kosher and Other Tales of Modern Food

作者：Roger Horowitz 出版社：Columbia Univ Pr 出版日：2018/04/03 裝訂：平裝

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentiou

定價：1485 元，優惠價：9 1337

無庫存，下單後進貨(到貨天數約30-45天)

90折

44.

Mouthfeel ― How Texture Makes Taste

作者：Ole Mouritsen; Klavs Styrbaek; Mariela Johansen (TRN) 出版社：Columbia Univ Pr 出版日：2018/02/06 裝訂：平裝

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the pa

定價：2750 元，優惠價：9 2475

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Anxious Eaters：Why We Fall for Fad Diets

滿額折

45.

Anxious Eaters：Why We Fall for Fad Diets

作者：Janet Chrzan; Kima Cargill 出版社：Columbia University Press 出版日：2022/08/30 裝訂：精裝

定價：1540 元，優惠價：9 1386

無庫存，下單後進貨(到貨天數約30-45天)

Chow Chop Suey ─ Food and the Chinese American Journey

90折

46.

Chow Chop Suey ─ Food and the Chinese American Journey

作者：Anne Mendelson 出版社：Columbia Univ Pr 出版日：2016/11/29 裝訂：精裝

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-c

定價：2035 元，優惠價：9 1832

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Italian Identity in the Kitchen, or Food and the Nation

90折

47.

Italian Identity in the Kitchen, or Food and the Nation

作者：Massimo Montanari; Beth Archer Brombert (TRN) 出版社：Columbia Univ Pr 出版日：2013/07/23 裝訂：精裝

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine -- which consisted of bread, wine, and

定價：1650 元，優惠價：9 1485

無庫存，下單後進貨(到貨天數約30-45天)

Medieval Tastes ─ Food, Cooking, and the Table

90折

48.

Medieval Tastes ─ Food, Cooking, and the Table

作者：Massimo Montanari; Beth Archer Brombert 出版社：Columbia Univ Pr 出版日：2017/10/17 裝訂：平裝

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in to

定價：1540 元，優惠價：9 1386

無庫存，下單後進貨(到貨天數約30-45天)

Meals Matter：A Radical Economics Through Gastronomy

90折

49.

Meals Matter：A Radical Economics Through Gastronomy

作者：Michael Symons 出版社：Columbia Univ Pr 出版日：2020/06/01 裝訂：精裝

定價：1925 元，優惠價：9 1733

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Taste As Experience ─ The Philosophy and Aesthetics of Food

90折

50.

Taste As Experience ─ The Philosophy and Aesthetics of Food

作者：Nicola Perullo; Massimo Montanari (FRW) 出版社：Columbia Univ Pr 出版日：2016/04/05 裝訂：精裝

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences and relationship to nature, pushes us toward ethical practices

定價：1650 元，優惠價：9 1485

無庫存，下單後進貨(到貨天數約30-45天)

Fashioning Appetite ─ Restaurants and the Making of Modern Identity

90折

51.

Fashioning Appetite ─ Restaurants and the Making of Modern Identity

作者：Joanne Finkelstein 出版社：Columbia Univ Pr 出版日：2015/09/15 裝訂：平裝

Public spaces have become platforms for the invention and display of self-identity, especially in the affluent West where the restaurant, from local cafe to Michelin-starred establishment, deftly stag

定價：1595 元，優惠價：9 1436

無庫存，下單後進貨(到貨天數約30-45天)

共51 筆
3 頁
1
2
3

熱搜：

UsborneEnglish Readers Level 1

Sad Trombone

數學放大鏡

漫畫少年學墨菲定律

佛法是科學的終極典範

Dr.Seuss 蘇斯博士有聲套組

老公怎麼還不去死

新基本小六法

國土計畫法

縮小範圍

三民網路書店 / 搜尋結果

搜尋條件

The Insect Cookbook ─ Food for a Sustainable Planet

The Insect Cookbook ─ Food for a Sustainable Planet

Kosher USA : How Coke Became Kosher and Other Tales of Modern Food

Mouthfeel ― How Texture Makes Taste

Anxious Eaters：Why We Fall for Fad Diets

Chow Chop Suey ─ Food and the Chinese American Journey

Italian Identity in the Kitchen, or Food and the Nation

Medieval Tastes ─ Food, Cooking, and the Table

Meals Matter：A Radical Economics Through Gastronomy

Taste As Experience ─ The Philosophy and Aesthetics of Food

Fashioning Appetite ─ Restaurants and the Making of Modern Identity