30,77 €
34,19 €
-10% with code: EXTRA
Why We Eat What We Eat
30,77 € 
- We will send in 10–14 business days.
Raymond Sokolov, the Leisure & Arts Editor of The Wall Street Journal describes how Christopher Columbus changed the way the world eats in Why We Eat What We Eat. Sokolov says that Columbus greatly influenced our eating habits when such New World delights as tomatoes, chocolate, green beans, chili peppers, and maize were introduced into cuisine throughout the world and when the delicacies of the Old World found their way into the cooking pots of America.
34.19
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- Author: Raymond Sokolov
- Publisher: Atria books
- Pages: 254
- ISBN-10: 0671797913
- ISBN-13: 9780671797911
- Format: 13.9 x 22.4 x 1.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Raymond Sokolov, the Leisure & Arts Editor of The Wall Street Journal describes how Christopher Columbus changed the way the world eats in Why We Eat What We Eat. Sokolov says that Columbus greatly influenced our eating habits when such New World delights as tomatoes, chocolate, green beans, chili peppers, and maize were introduced into cuisine throughout the world and when the delicacies of the Old World found their way into the cooking pots of America.EXTRA 10 % discount with code: EXTRA
30,77 €
34,19 €
We will send in 10–14 business days.
The promotion ends in 23d.05:41:18
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Raymond Sokolov
- Publisher: Atria books
- Pages: 254
- ISBN-10: 0671797913
- ISBN-13: 9780671797911
- Format: 13.9 x 22.4 x 1.7 cm, minkšti viršeliai
- Language: English English
Raymond Sokolov, the Leisure & Arts Editor of The Wall Street Journal describes how Christopher Columbus changed the way the world eats in Why We Eat What We Eat. Sokolov says that Columbus greatly influenced our eating habits when such New World delights as tomatoes, chocolate, green beans, chili peppers, and maize were introduced into cuisine throughout the world and when the delicacies of the Old World found their way into the cooking pots of America.
Reviews