10 results
KATHERINE COLE: Voodoo Vintners: Oregon's Astonishing Biodynamic Winegrowers.Oregon State University Press, Corvallis OR, 2011, 182 pp., ISBN 978-0-87071-605-8, $18.95.
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- Journal:
- Journal of Wine Economics / Volume 7 / Issue 2 / November 2012
- Published online by Cambridge University Press:
- 25 February 2013, pp. 249-254
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Contributors
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- Book:
- Evolution of the House Mouse
- Published online:
- 05 August 2012
- Print publication:
- 19 July 2012, pp viii-x
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Masanobu Fukuoka: The One-Straw Revolution. New York Review Books, New York, 2009, 184 pp., ISBN 978-1-59017-313-8, $15.95.
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- Journal:
- Journal of Wine Economics / Volume 4 / Issue 2 / Winter 2009
- Published online by Cambridge University Press:
- 08 June 2012, pp. 258-260
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Wiglaf Droste, Nikolaus Heidelbach And Vincent Klink: Wein. DuMont Buchverlag, Köln, 2008, 149 pp., ISBN 978-3-8321-8077-5, €24, 90.
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- Journal:
- Journal of Wine Economics / Volume 5 / Issue 2 / Spring 2010
- Published online by Cambridge University Press:
- 08 June 2012, pp. 346-347
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Michelin Guide Tokyo 2008: Selection of Restaurants and Hotels. Michelin Travel Publications, Tokyo, 2007 (U.S. release in 2008), 411 pp., ISBN 2067130692, $12.95.
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- Journal:
- Journal of Wine Economics / Volume 3 / Issue 1 / Spring 2008
- Published online by Cambridge University Press:
- 08 June 2012, pp. 98-102
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James L. Watson and Melissa L. Caldwell (eds.): The Cultural Politics of Food and Eating: A Reader. Blackwell Publishing, Malden MA, 2005, 320 pp., ISBN 978-0-631-23093-9, $47.95.
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- Journal:
- Journal of Wine Economics / Volume 6 / Issue 2 / Autumn 2011
- Published online by Cambridge University Press:
- 08 June 2012, pp. 285-287
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Cross Media: Dashi and Umami: The Heart of Japanese Cuisine. Eat-Japan/Cross Media, 2009, 160 pp., ISBN-13: 978-1-897701-93-5, $29.81.
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- Journal:
- Journal of Wine Economics / Volume 4 / Issue 1 / Spring 2009
- Published online by Cambridge University Press:
- 08 June 2012, pp. 114-118
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Tadashi Agi (writer) and Shu Okimoto (illustrator): Kami no Shizuku: Les Gouttes de Dieu, Vol. 1. Kodansha, 2005, 223 pp., ISBN 4–06–372422–0, ¥524.
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- Journal:
- Journal of Wine Economics / Volume 3 / Issue 2 / Winter 2008
- Published online by Cambridge University Press:
- 08 June 2012, pp. 217-222
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Herve This: Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Translated by Malcolm DeBevoise. Columbia University Press, New York, 2009, 135 pp., ISBN 978-0-231-14466-7, $19.95. - Gerard Liger-Belair: Uncorked: The Science of Champagne. Princeton University Press, Princeton, 2004, 152 pp., ISBN 0-691-11919-8, $27.97. - Jonathan Nossiter: Liquid Memory: Why Wine Matters. Farrar, Straus, and Giroux, New York, 2009, 262 pp., ISBN 978-0-374-27257-9, $26.00.
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- Journal:
- Journal of Wine Economics / Volume 5 / Issue 1 / Spring 2010
- Published online by Cambridge University Press:
- 08 June 2012, pp. 196-201
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Bunburying and the Art of Kabuki; or, Wilde, Mishima, and the Importance of Being a Sardine Seller
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- Journal:
- New Theatre Quarterly / Volume 12 / Issue 48 / November 1996
- Published online by Cambridge University Press:
- 15 January 2009, pp. 333-339
- Print publication:
- November 1996
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