French food : on the table, on the page, and in French culture /
Presents sixteen essays in which the authors examine issues related to French food, covering the origin of modern French gastronomy, the role of food in literature and film, public and private meals at the end of the ninteenth century, multicultural exchanges, French wine, the culinary industry, and...
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Other Authors: | , |
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Format: | Book |
Language: | English |
Published: |
New York :
Routledge,
2001.
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Subjects: | |
Online Access: | Table of contents Publisher description |
Internet
Table of contentsPublisher description
Closed Stacks
Call Number: |
TX 652 .C37 no.456 |
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Copy 1 | Available |