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Food: A Culinary History - European Perspectives: A Series in Social Thought and Cultural Criticism Jean-louis Flandrin
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Food: A Culinary History - European Perspectives: A Series in Social Thought and Cultural Criticism
Jean-louis Flandrin
Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present.
624 pages, 34 photographs
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | November 23, 1999 |
| ISBN13 | 9780231111546 |
| Publishers | Columbia University Press |
| Pages | 624 |
| Dimensions | 178 × 236 × 41 mm · 1.32 kg |
| Language | English |
| Translator | Sonnenfeld, Albert |
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