Food : a culinary history from Antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.].
Material type:
TextLanguage: English Original language: French Series: European perspectivesPublication details: New York ; Chichester : Columbia University Press, c1999Description: xviii, 592 p. : ill. ; 27 cmISBN: 0231111541 :Uniform titles: Histoire de l'alimentation. English. Subject(s): Food -- History | Food habits -- HistoryDDC classification: 641.309
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.309 FOO (Browse shelf(Opens below)) | Available | 05786495 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.309 FOO (Browse shelf(Opens below)) | Available | 0578722X | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.309 FOO (Browse shelf(Opens below)) | Available | 05787238 |
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| 641.308 THI Note-by-note cooking : the future of food / | 641.309 FOO Food : a culinary history from Antiquity to the present / | 641.309 FOO Food : a culinary history from Antiquity to the present / | 641.309 FOO Food : a culinary history from Antiquity to the present / | 641.30945 HEL Garlic and oil : politics and food in Italy / | 641.30945 HEL Garlic and oil : politics and food in Italy / | 641.30945 HEL Garlic and oil : politics and food in Italy / |
Includes bibliographical references and index.
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