Food : a culinary history from antiquity to the present

Author(s)

• Flandrin, Jean Louis
• Montanari, Massimo
• Sonnenfeld, Albert
• Botsford, Clarissa
• Goldhammer, Arthur
• Lambert, Charles
• López-Morillas, Frances M.
• Stevens, Sylvia

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.]

（Penguin books, food）

Penguin Books, 2000

• : hc
• : pbk

Other Title

Histoire de l'alimentation

Note

Originally published in France by Fayard, 1996

This translation originally published in United States of America by Columbia University Press, 1999

Other translater: Arthur Goldhammer, Charles Lambert, Frances M. López-Morillas, and Sylvia Stevens

Includes bibliographical references and index

Details

• NCID: BB29848811
• ISBN:
  • 0231111541
  • 9780140296587
• LCCN: 99034859
• 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: 24 cm
• Classification:
  • DC23 : 641.3009
  • LCC : TX353.H525
• Subject Headings:
  • LCSH : Food -- History
  • LCSH : Food habits -- History
• Parent Bibliography ID:
  • BA00474814