Arama Sonuçları Cooking -- History.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dCooking$002b--$002bHistory.$0026ps$003d300$0026isd$003dtrue?dt=list2026-01-15T03:23:32ZFOOD IN NINETEENTH-CENTURY BRITISH HISTORY Volume II, Diet and health.ent://SD_ILS/0/SD_ILS:5524032026-01-15T03:23:32Z2026-01-15T03:23:32ZYer Numarası TX360 .G7<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003594536">https://www.taylorfrancis.com/books/9781003594536</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Culinary technology of the ancient Near East : from the Neolithic to the early Roman periodent://SD_ILS/0/SD_ILS:5523192026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Baker, Jill L., 1964- author.<br/>Yer Numarası T16<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003506089">https://www.taylorfrancis.com/books/9781003506089</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>IN THE KITCHEN, 1550-1800 reading english cooking at home and abroad.ent://SD_ILS/0/SD_ILS:5843432026-01-15T03:23:32Z2026-01-15T03:23:32ZYer Numarası TX705<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003697886">https://www.taylorfrancis.com/books/9781003697886</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ancient Jewish food in its geographical and cultural contexts : what's cooking in the talmuds?ent://SD_ILS/0/SD_ILS:5751012026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Weingarten, Susan, author.<br/>Yer Numarası BM729 .F66<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003176701">https://www.taylorfrancis.com/books/9781003176701</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Attachment Ventilation Theoryent://SD_ILS/0/SD_ILS:5269472026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Li, Angui. author. (orcid)0000-0002-9461-3793 SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-19-9259-9">https://doi.org/10.1007/978-981-19-9259-9</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food and cooking on early television in Europe : impact on postwar foodwaysent://SD_ILS/0/SD_ILS:5835392026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Tominc, Ana, editor.<br/>Yer Numarası PN1992.8 .F66<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429327995">https://www.taylorfrancis.com/books/9780429327995</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food history : a feast of the senses in Europe, 1750 to the presentent://SD_ILS/0/SD_ILS:5749712026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar International Commission for Research into European Food History (Symposium) (15th : 2019 : France), author. Vabre, Sylvie, editor. Bruegel, Martin, 1960- editor. Atkins, P. J. (Peter J.), editor.<br/>Yer Numarası TX360 .E8 I58 2021<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003054412">https://www.taylorfrancis.com/books/9781003054412</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>"Osmanlı Hanımları" mutfakta : Osmanlıca kadın dergilerinde yemek ve mutfağa dair makalelerent://SD_ILS/0/SD_ILS:4801182026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Uğur, Abdullah, compiler. Demir, Meral Nayman, translator. Schick, İrvin Cemil, contributor.<br/>Yer Numarası TX725.T8 O86 2019<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United Statesent://SD_ILS/0/SD_ILS:3921302026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Arnold, Bruce Makoto, editor. Emin-Tunc, Tanfer, editor. Chong, Raymond Douglas, editor.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1813013">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1813013</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>A taste of power : food and American identitiesent://SD_ILS/0/SD_ILS:3921402026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Vester, Katharina, author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1049707">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1049707</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Ceramics, cuisine and culture : the archaeology and science of kitchen pottery in the ancient Mediterranean worldent://SD_ILS/0/SD_ILS:3581762026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Spataro, Michela. Villing, Alexandra.<br/>Yer Numarası DE61.P66 C4725 2015<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>The untold history of ramen how political crisis in Japan spawned a global food crazeent://SD_ILS/0/SD_ILS:3223492026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Solt, George, 1978- Project Muse.<br/>Yer Numarası ONLINE(322349.1)<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780520958371/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Knish in search of the Jewish soul foodent://SD_ILS/0/SD_ILS:3226242026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Silver, Laura. Project Muse.<br/>Yer Numarası ONLINE(322624.1)<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9781611685459/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Pumpkin the curious history of an American iconent://SD_ILS/0/SD_ILS:2418442026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Ott, Cindy. Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780295804446/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Racial indigestion eating bodies in the nineteenth centuryent://SD_ILS/0/SD_ILS:2430212026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Tompkins, Kyla Wazana. Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780814738375/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Defining culinary authority the transformation of cooking in France, 1650-1830ent://SD_ILS/0/SD_ILS:2396922026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Davis, Jennifer J., 1974- Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780807145340/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The menial art of cooking archaeological studies of cooking and food preparationent://SD_ILS/0/SD_ILS:2428922026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Rodríguez-Alegría, Enrique. Graff, Sarah R. Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9781607321767/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The expert cook in enlightenment Franceent://SD_ILS/0/SD_ILS:2441632026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Takats, Sean, 1974- Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9781421403380/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>A mess of greens Southern gender and Southern foodent://SD_ILS/0/SD_ILS:2442972026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Engelhardt, Elizabeth Sanders Delwiche, 1969- Project Muse.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://muse.jhu.edu/books/9780820341873/">Full text available: </a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>İstanbul'un lezzet tarihi : geçmişten günümüze sofra sohbetleri ve evimizin yemeklerient://SD_ILS/0/SD_ILS:3163702026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Ünsal, Artun, 1942-<br/>Yer Numarası GT 2853 T9 U57 2011<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Milk : a Local and Global Historyent://SD_ILS/0/SD_ILS:3755562026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Valenze, Deborah M., 1953- author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.jstor.org/stable/10.2307/j.ctt1nq6f4">http://www.jstor.org/stable/10.2307/j.ctt1nq6f4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Spider silk : evolution and 400 million years of spinning, waiting, snagging, and matingent://SD_ILS/0/SD_ILS:3771522026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Brunetta, Leslie, 1960- Craig, Catherine Lee.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.jstor.org/stable/10.2307/j.ctt1nqbhw">http://www.jstor.org/stable/10.2307/j.ctt1nqbhw</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>500 yıllık Osmanlı mutfağıent://SD_ILS/0/SD_ILS:3183822026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Yerasimos, Marianna.<br/>Yer Numarası TX725.T8 Y47 2010<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~2<br/>Antidiets of the avant-garde : from Futurist cooking to Eat artent://SD_ILS/0/SD_ILS:3747722026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Novero, Cecilia, author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.jstor.org/stable/10.5749/j.cttttdt1">http://www.jstor.org/stable/10.5749/j.cttttdt1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>The new humanists : science at the edgeent://SD_ILS/0/SD_ILS:3718272026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Brockman, John, 1941-<br/>Format: Kitap<br/>Durum ~0<br/>Food in China : a cultural and historical inquiryent://SD_ILS/0/SD_ILS:5471442026-01-15T03:23:32Z2026-01-15T03:23:32ZYazar Simoons, Frederick J., author. Taylor and Francis.<br/>Yer Numarası GT2853 .C6<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781482259322">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>