Foods That Made The World
Culinary Art Through The Ages
Deutscher Wissenschafts-Verlag (DWV)
Broschur, 252 Seiten, 31 Farbabb., in englischer Sprache, 150 x 210 mm
Foods That Made The World: Culinary Art Through The Ages, takes an admirably broad and passionate look at many aspects of food all over the world, providing intriguing, cultivated, and yet highly accessible information on many gastronomic aspects in various cultures and along the history. Readers will be delighted to discover innumerable fascinating details about the origins of some of the most common vegetable, fruits and most loved international dishes, all accompanied by highly original and attractive recipes.
|Mia Sperber is a medical doctor who studied and specialised in diagnostic radiology in Europe and the USA. She has written and edited several leading medical textbooks – one of her most recent, “Radiologic Diagnosis of Chest Disease”, 2nd edition, was published by Springer-Verlag, in New York.
She has also a great interest in history, philosophy and comparative religion, and has written books and screenplays on the history of medicine, the power of the human mind in healing processes, and on such famous historical figures as Pythagoras, Dante Alighieri and Emperor Charlemagne of France, currently serving as the basis for the production of major motion pictures and television documentaries. Dr. Sperber appears on television, participates as an invited speaker at many international conferences and is a member of the British Society of Authors and of the Medical Writers Group. A Belgian national, she currently lives with her family in London.
Alle beim DWV erschienenen Titel:
Kulturgeschichte der Nahrungsmittel - Kochrezepte - kulinarische Geschichte