Food : a culinary history from antiquity to the present

Author(s)

• Flandrin, Jean Louis
• Montanari, Massimo
• Sonnenfeld, Albert

Bibliographic Information

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.]

（European perspectives）

Columbia University Press, 2013

• : pbk

Other Title

Histoire de l'alimentation

Uniform Title

Histoire de l'alimentation

Note

Translated from the French

This translation originally published: 1999

Includes bibliographical references and index

Details

• NCID: BB16574178
• ISBN:
  • 9780231111553
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Original Language Code: fre
• Place of Publication: New York
• Pages/Volumes: xviii, 592 p.
• Size: 26 cm
• Classification:
  • DC23 : 641.3009
• Subject Headings:
  • LCSH : Food -- History
  • LCSH : Food habits -- History
• Parent Bibliography ID:
  • BA00302364