Why are there restaurants? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.
The Lay of the Nibelungs
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Thing of Beauty : The Tragedy of Supermodel Gia
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The Seed Detective : Uncovering the Secret Histories of Remarkable Vegetables
Adam Alexander
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Vores levende univers : Videnskabens søgen efter rumvæsner og alt livs oprindelse
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A History of Western Philosophy and Theology
John M. Frame
audiobook
Three Men in a Boat
Jerome K Jerome
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Befrielsen i glimt : 75 danske øjenvidneskildringer
Diverse forfattere
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Fry's Ties : The Life and Times of a Tie Collection
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Chasing Chopin : A Musical Journey Across Three Centuries, Four Countries, and a Half-Dozen Revolutions
Annik LaFarge
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Stephen Fry In America
Stephen Fry
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To the Greatest Heights : Facing Danger, Finding Humility, and Climbing a Mountain of Truth
Vanessa O'Brien
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AT TÆNKE - hurtigt og langsomt
Daniel Kahneman
book