Food: A Culinary History - Flandrin, Jean-Louis (Editor), and Montanari, Massimo, Professor (Editor), and Sonnenfeld, Albert, Professor (Translated by)

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 ...

Food: A Culinary History 2013, Columbia University Press, New York

ISBN-13: 9780231111553

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Food: A Culinary History 1999, Columbia University Press, New York

ISBN-13: 9780231111546

Hardcover

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