Buch (1245 von 1409)

• 233 Seiten, schwarz-weiß, broschiert, Geschichte
• Größe: 15 x 23 cm
• Klappentext:
  »“Since 1783, when the first passenger balloon was launched, the history of food has included the challenge of preparing and serving food while airborne. Richard Foss offers a historical look at how meals have been prepared and consumed, in wartime and peacetime, during air travel in vehicles ranging from balloons to...«