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        Culinaria

        Culinaria: Food for Thought, Food for Pleasure, Food for Change
        CULINARIA is dedicated to understanding where our food comes from, and how it shapes bodies, identities, pasts, presents, and futures. It conceives of food in three interconnected ways: food for thought, food for pleasure, and food for change. We welcome proposals for original monographs, collected editions, and edited historical texts with immediate scholarly appeal and classroom use. The series aims to contribute to global conversations around food culture, politics and activism, food science and sustainability, gastronomy, and culinary innovation.
         
        Series Editors: Jayeeta (Jo) Sharma (University of Toronto), H. Rosi Song (Durham University), and Robert Davidson (University of Toronto)

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        Food Mobilities

        Food Mobilities

        Making World Cuisines

        Edited by Daniel E. Bender and Simone Cinotto

        Price:

        $24.95

        ISBN: 9781487526498

        Pub Date: August 2023

        Format: Paperback

        The Art of Cooking, Pie Making, Pastry Making, and Preserving

        The Art of Cooking, Pie Making, Pastry Making, and Preserving

        Arte de cocina, pastelería, vizcochería y conservería

        by Francisco Martínez Montiño

        Edited and translated by Carolyn A. Nadeau

        Price:

        $150.00

        ISBN: 9781487549374

        Pub Date: October 2023

        Format: Hardcover

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