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.]. 
 - New York ;  Chichester :  Columbia University Press,  c1999. 
 - xviii, 592 p. :  ill. ;  27 cm. 
 - European perspectives : a series in social thought and cultural criticism .
 - European perspectives. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0231111541 : 
<br/><br/><label>LCCN: </label>99034859 
<br/><br/><label>Nat. Bib. No.: </label>GBA058213  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--History.<br/>Food habits--History.
<br/><br/><label>Dewey Class. No.: </label>641.309