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Food: A Culinary History - European Perspectives: A Series in Social Thought and Cultural Criticism Jean Luis Flandrin
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Food: A Culinary History - European Perspectives: A Series in Social Thought and Cultural Criticism
Jean Luis 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, Illustrations
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 7 de mayo de 2013 |
| ISBN13 | 9780231111553 |
| Editores | Columbia University Press |
| Páginas | 624 |
| Dimensiones | 172 × 248 × 33 mm · 1,18 kg |
| Lengua | Inglés |
| Traductor | Sonnenfeld, Albert |
