‎[Parr] - ‎ ‎Martin PARR‎
‎Food‎

‎Khlopin G.V. (Prof.). Methods of Food and Drink Research. In Russian (ask us if ‎

‎Khlopin G.V. (Prof.). Methods of Food and Drink Research. In Russian (ask us if in doubt)/Khlopin G.V. (Prof.). Metody issledovaniya pishchevykh produktov i napitkov. Short description: In Russian (ask us if in doubt).Practical guide for doctors, medical students and students. Issue I: Milk, kumys, kefir, cheeses, butter. With 37 pictures. Issue II: Meat and meat products. Plant-based products. With 62 images and 2 color tables We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalbccffb9de1a87a810‎

‎Khlopin G.V. Methods of Food and Drink Research. In Russian (ask us if in doubt)‎

‎Khlopin G.V. Methods of Food and Drink Research. In Russian (ask us if in doubt)/Khlopin G.V. Metody issledovaniya pishchevykh produktov i napitkov. Short description: In Russian (ask us if in doubt).Drinks containing alcohol and alkaloids. Drinks, alcohol and alkaloids free. Spices and seasonings. Artificial coal and natural organic paints and methods of their recognition Petrograd Publishing House K.L. Ricker 1917 571c. We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalb129f63c801736427‎

‎Sobyanin N.P., Kokhan V.S. Food and Flavor Research. In Russian (ask us if in do‎

‎Sobyanin N.P., Kokhan V.S. Food and Flavor Research. In Russian (ask us if in doubt)/Sobyanin N.P., Kokhan V.S. Issledovanie pishchevykh i vkusovykh produktov. Short description: In Russian (ask us if in doubt).Guide for Students of the Economic Academy of the Red Army and Navy. Leningrad Type. Khoz Akad. RKA, 1924. 358s. We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalbcfbb96b08f341c43‎

‎Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean.‎

‎<p>Introduction Sally Grainger Recipe: Pickle de légumes with oinogaron Sylvie Yona Waksman Introduction. The POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” Andrew Dalby The making of the Byzantine dinner, by a participant observer Cyprus and the Levant Sally Grainger Recipe: Bouillon léger de poissons et fruits de mer (monokythron) Philippe Trélat Du lac de Limassol aux tables de Nicosie: pêcheries et consommation de poisson à Chypre sous la domination latine (1191‑1570) Gilles Grivaud Les tavernes (canutes) comme instruments de contrôle économique et social dans le royaume de Chypre aux XIIIe‑XVIe siècles Nicholas Coureas Food, wine and the Latin clergy of Lusignan Cyprus (1191‑1473) Ruth Smadar Gabrieli, Sylvie Yona Waksman, Anastasia Shapiro, Alessandra Pecci Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian Cyprus Edna J. Stern, Sylvie Yona Waksman, Anastasia Shapiro The impact of the Crusades on ceramic production and use in the southern Levant: Continuity or change? Elisabeth Yehuda Between oven and Tannur: “Frankish” and “indigenous” kitchens in the Holy Land in the Crusader period Anastasia Shapiro, Edna J. Stern, Nimrod Getzov, Sylvie Yona Waksman Ceramic evidence for sugar production in the ‘Akko plain: Typology and provenance studies Richard Jones, Anthony Grey Some thoughts on sugar production and sugar pots in the Fatimid, Crusader/Ayyubid and Early Mamluk periods in Jordan Byzantium and beyond Sally Grainger Recipe: Quail pie &amp; Mixed pulses Ilias Anagnostakis “What is plate and cooking pot and food and bread and table all at the same time?” Béatrice Caseau Dogs, vultures, horses and black pudding: Unclean meats in the eyes of the Byzantines Nikos D. Kontogiannis, Stefania S. Skartsis, with contributions by Giannis Vaxevanis, Sylvie Yona Waksman Ceramic vessels and food consumption: Chalcis as a major production and distribution center in the Byzantine and Frankish periods Elli Tzavella Corinth: beyond the forum. Use of ceramics, social implications and settlement pattern (12th‑13th centuries) Joanita Vroom Eating in Aegean lands (ca 700-1500): Perspectives on pottery Iryna Teslenko The composition of church festive meals in a medieval Christian community in the southern Crimea, based on ceramics and faunal materials Zeynep Mercangöz A pottery production for whom and for what target? Thoughts on pottery finds from Kadıkalesi (Kuşadası) excavation Michel Balard L’approvisionnement des villes d’Orient par les marchands italiens (XIIIe‑XVe siècle) Vedat Onar Animals in food consumption during the Byzantine period in light of the Yenikapı metro and Marmaray excavations, Istanbul Anna Elena Reuter Food production and consumption in the Byzantine Empire in light of the archaeobotanical finds Chryssa Bourbou The biocultural model applied: Synthesizing research on Greek Byzantine diet (7th‑15th century AD) Jacques Burlot, Sylvie Yona Waksman, Beate Böhlendorf‑Arslan, Joanita Vroom Changing people, dining habits and pottery technologies: Tableware productions on the eve of the Ottoman Empire in western Anatolia Filiz Yenişehirlioğlu Ottoman period sources for the study of food and pottery (15th‑18th centuries) Trading goods, trading tastes Sally Grainger Recipe: Omelette soufflée &amp; Sweet salad Evelina Todorova One amphora, different contents: The multiple purposes of Byzantine amphorae according to written and archaeological data Alessandra Pecci, Nicolas Garnier, Sylvie Yona Waksman Residue analysis of medieval amphorae from the Eastern Mediterranean Yana Morozova, Sylvie Yona Waksman, Sergey Zelenko Byzantine amphorae of the 10th-13th centuries from the Novy Svet shipwrecks, Crimea, the Black Sea: Preliminary typology and archaeometric studies George Koutsouflakis The transportation of amphorae, tableware and foodstuffs in the Middle and Late Byzantine period: The evidence from Aegean shipwrecks Valentina Vezzoli Food habits and tableware in Venice: The connection with the Mamluk Sultanate Concluding remarks Johannes Koder Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean: Concluding remarks to the POMEDOR symposium </p> Lyon, 2021 MOM éditions 508 p., illustrations, broché. ‎

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‎Exploring the food chain. Food production and food processing in Western Europe, 1850-1990,‎

‎Turnhout, Brepols, 2009 Paperback, 289 p., 156 x 234 mm. ISBN 9782503517797.‎

‎Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and dairy produce. These developments generated, together with the essential technological innovations, the creation and development of modern food processing in specialized shops and factories. In only a few decades these industries transformed from an important complement to the primary agricultural production on the farms to a much comprising industrial business. At the end of the 20th century food processing has evolved into a modern, high-tech industry, dominated by a few large enterprises, offering a wide range of products. This volume aims to turn the spotlight on this often neglected but important link in the food chain. Languages: English.‎