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Food : a culinary history from antiquity to the present
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| Contributors: | , , |
|---|---|
| Format: | Book |
| Language: | English French |
| Published: |
New York ; Chichester :
Columbia University Press,
1999.
|
| Series: | European perspectives
|
| Subjects and Genres: | |
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| 245 | 0 | 0 | |a Food : |b a culinary history from antiquity to the present |c under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld |
| 260 | |a New York ; |a Chichester : |b Columbia University Press, |c 1999. | ||
| 300 | |a 624 p. : |b ill. ; |c 26 cm. | ||
| 546 | |a Translated from the French. | ||
| 541 | 0 | |c Gift; |a Neal Demp; |d 11-5-12 | |
| 650 | 0 | |a Food |x History. | |
| 650 | 0 | |a Food habits |x History. | |
| 700 | 1 | |a Flandrin, Jean-Louis, |d 1931-2001. | |
| 700 | 1 | |a Montanari, Massimo, |d 1949- | |
| 700 | 1 | |a Sonnenfeld, Albert. | |
| 830 | 0 | |a European perspectives | |
| 852 | 0 | 0 | |a Historical Society of Pennsylvania |b Closed Stacks |h TX 353 .H525 1999 |t 1 |
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