Topographic survey of France at 1:25, 000 in IGN`s excellent TOP25 / Série Bleue series. All the maps are GPS compatible, with a 1km UTM grid plus latitude & longitude lines at 5’ intervals. Contours are at 5m intervals except for mountainous areas where the maps have contours at 10m intervals, vividly enhanced by hill shading & graphics for rocky terrain. Colouring with graphics indicates different types of vegetation or land use (deciduous or coniferous forests, moors, orchards, vineyards, etc). PLEASE NOTE: coverage of France at this scale is currently being revised – the format & the presentation of each title are indicated by the letters at the end of its Sheet Reference number (e.g. 0416ET, 3531ETR, 1923SB, etc.)MAPS WITH FULL TOURIST OVERPRINT & AN ENGLISH MAP LEGEND: all TOP25 maps & the SB editions of Série Bleue have an overprint highlighting waymarked walking trails including long-distance GR routes &, where appropriate, ski routes. Symbols indicate campsites, gîtes d’etape, refuges, equestrian centres & other recreational facilities or sites, tourist information centres, cultural heritage, etc. Towns & locations of particular interest are highlighted.- ET or OT = single-sided TOP25 map covering approx. 29x 21 km / 18x 13 miles.- ETR or OTR = waterproof & tear resistant TOP25 map covering the same area as the corresponding ET or OT number, but double-sided, printed on a smaller size sheet with a good overlap between the sides.- SB = Série Bleue map with full tourist overprint; these maps, first introduced in summer 2014, each cover approx. 29x 24km / 18x 15 miles.SÉRIE BLEUE maps with numbers ending in E (Est) or O (Ouest): most editions now indicate the GR routes, but do not show any other tourist information. Map legend is in French only. Each map covers approx. 14x 20km / 9x 12 miles. ...

An illuminating account of how history shapes our diets-now in a new revised & updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat Mc Donald`s in Beijing serve in the age of globalization? With the answers to these & many more such questions, Cuisine & Culture, Third Edition presents an engaging, entertaining, & informative exploration of the interactions among history, culture, & food. From prehistory & the earliest societies in the Fertile Crescent to today`s celebrity chefs, Cuisine & Culture, Third Edition presents a multicultural & multiethnic approach to understanding how & why major historical events have affected & defined the culinary traditions in different societies. Now revised & updated, this Third Edition is more comprehensive & insightful than ever before. Covers prehistory through the present day-from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, & religion have determined how & what people have eaten through the ages

Includes:: a sampling of recipes & menus from different historical periods & cultures Features French & Italian pronunciation guides, a chronology of food books & cookbooks of historical importance, & an extensive bibliography

Includes:: all-new content on technology, food marketing, celebrity chefs & cooking television shows, & Canadian cuisine. Complete with revealing historical photographs & illustrations, Cuisine & Culture is an essential introduction to food history for students, history buffs, & food lovers.



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` Cuisines` of India is an introduction, an invitation, to the resplendent realm of foods & flavours of this sub-continent. It strives to unveil & showcase the classic as well as creative innovations from different `food zones` illustrative of the synthesising genius of the Indian people. The concept of `rasa` (literally meaning essence) is common to the domains of arts & gastronomy. This delicious exploration of incredible India is inspired by the realisation that the culinary heritage of this vast & varied land is as priceless as its literature, music, dance & majestic monuments. ...

Topographical survey of Belgium at 1:50, 000 from the country’s national survey organization, Nationaal Geografisch Instituut / Institut Géographique National. Contour interval varies according to the terrain, from 2.5 metres in the coastal areas to 10 metres in the Ardennes. The maps provide all the information expected of topographic mapping at this scale & in addition have an unusually large amount of vegetation and/or land use information (different types of woodlands, gardens, orchards, heath, etc). Each standard sheet covers Approx. 32 x 20 km / 20 x 12 miles, with larger maps published for the border or coastal areas. The maps have a 1-km UTM grid, with margin ticks for latitude & longitude at intervals of 1`. Map legend & a glossary of terms used on the maps include English.PLEASE NOTE: the Long-Distance Footpaths Map of Belgium at 1:300, 000 is overprinted with the grid for the 1:50, 000 topographic survey, showing the exact coverage of each sheet. Stanfords keeps as regular stock 50K maps for the World War I battlefields around the Ypres, Messines & Passchendaele, & for the area of the Battle of Waterloo. Maps for other regions can be supplied as special orders – to see the list of all the titles in this series please click on the series link. ...

Topographic survey of France at 1:25, 000 in IGN`s excellent TOP25 / Série Bleue series. All the maps are GPS compatible, with a 1km UTM grid plus latitude & longitude lines at 5’ intervals. Contours are at 5m intervals except for mountainous areas where the maps have contours at 10m intervals, vividly enhanced by hill shading & graphics for rocky terrain. Colouring with graphics indicates different types of vegetation or land use (deciduous or coniferous forests, moors, orchards, vineyards, etc). PLEASE NOTE: coverage of France at this scale is currently being revised – the format & the presentation of each title are indicated by the letters at the end of its Sheet Reference number (e.g. 0416ET, 3531ETR, 1923SB, etc.)MAPS WITH FULL TOURIST OVERPRINT & AN ENGLISH MAP LEGEND: all TOP25 maps & the SB editions of Série Bleue have an overprint highlighting waymarked walking trails including long-distance GR routes &, where appropriate, ski routes. Symbols indicate campsites, gîtes d’etape, refuges, equestrian centres & other recreational facilities or sites, tourist information centres, cultural heritage, etc. Towns & locations of particular interest are highlighted.- ET or OT = single-sided TOP25 map covering approx. 29x 21 km / 18x 13 miles.- ETR or OTR = waterproof & tear resistant TOP25 map covering the same area as the corresponding ET or OT number, but double-sided, printed on a smaller size sheet with a good overlap between the sides.- SB = Série Bleue map with full tourist overprint; these maps, first introduced in summer 2014, each cover approx. 29x 24km / 18x 15 miles.SÉRIE BLEUE maps with numbers ending in E (Est) or O (Ouest): most editions now indicate the GR routes, but do not show any other tourist information. Map legend is in French only. Each map covers approx. 14x 20km / 9x 12 miles. ...

” Tasting, smelling & enjoying China
- explore the specialties of the metropolises & the regional cuisine: from the South of China,
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Culinaria France invites the reader to a culinary journey through this paradise for gourmets. Take a look at Paris` top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, & peak into the nets of France`s fishermen on the northern coasts. Lavishly illustrated with wonderful photographs, this volume provides a living portrait of French specialties & whets the appetite for culinary pleasures a la francaise. ...

Culinaria Germany invites the reader to venture a look into German cooking pots. Whether freshly caught Matjes from the North, Rheinischer Sauerbraten, or original Swabian Maultaschen, this book`s authentic recipes, covering the full range of regional & national specialties, & its wealth of background information, can stir the heart of even the most culinary-spoiled reader. Take a look at just how hearty, sophisticated, or sweet German cuisine can be. ...

” Those who seek out the land of the Greeks with their souls also like to nourish their bodies Greek style. In the homeland of Homer, Sophocles, & Plato, where historical-cultural treasures & Mediterranean flair are part of everyday life, the love of good food is an integral element of the culture. This volume of Culinaria leads us from the banquet tables of ancient symposia to the sophisticated arrangements of haute cuisine in theme tropolises as well as the simpler fare enjoyed by fishermen, farming families, & shepherds. Naturally, wine, olives, sheep`s cheese, fish, & fruits play an important role in Greek dishes. This sensual journey across the mainland & the islands provides a view behind the scenes of Greek culinary culture for fans of this country, in which the Orthodox Easter celebration is just one of the highlights. More than 1, 300 colored illustrations on 460 pages as well as numerous authentic recipes make even reading this book an experience for the palate.” ...

Salami, goulash, marmalade-filled crepes & many other specialties: this is the best of Hungarian cuisine! From hearty casseroles, meat dishes & sweet baked goods all the way to its most exquisite culinary pleasures, Hungarian cooking offers a wealth of possibilities. The richness of the country`s culinary palette is no accident: the Orient & the Occident are melded in many typical Hungarian recipes that inspire gourmets to wax enthusiastic about the wonders of Hungarian cuisine. This volume is far more than just a cookbook, however. Commentaries describe the tradition of Hungarian wine culture, introduce Tokaj, the king of Hungarian wines, & relate the ”fiery” history of the pepper. The texts range across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, & the Hungarian landscape with its sandy plains, mountains & wild, romantic forests. Colorful pictures invite readers to participate in a peasant wedding as well as Easter & Christmas feasts
- & to try the refined recipes.
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