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Food History: A Feast of the Senses in Europe, 1750 to the Present - Routledge Studies in Modern History
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Food History: A Feast of the Senses in Europe, 1750 to the Present - Routledge Studies in Modern History
This book elevates the senses to a central role in the study of food history as the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. It is ideal for scholars of food history, studies and culture, as well as social and cultural historians.
214 pages, 2 Tables, black and white; 1 Line drawings, black and white; 15 Halftones, black and whit
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 9 de enero de 2023 |
| ISBN13 | 9781032006383 |
| Editores | Taylor & Francis Ltd |
| Páginas | 214 |
| Dimensiones | 150 × 220 × 10 mm · 326 g |
| Lengua | Inglés |
| Editor | Atkins, Peter J. (Durham University, UK) |
| Editor | Bruegel, Martin (INRAE, Paris, France) |
| Editor | Vabre, Sylvie (Toulouse Jean Jaures University, France) |
