Food: A Culinary History - Flandrin, John-Louis (Editor), and Montanari, Massimo, Professor (Editor)

This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Illustrations.

Food: A Culinary History 2000, Penguin Books

ISBN-13: 9780140296587

Trade paperback