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A history of food

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.:.; New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times , The Sunday Tel...

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Main Author: Toussaint-Samat, Maguelonne, 1926-
Corporate Author: Wiley Online Library.
Format: Online Book
Language: English
French
Published: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
Edition: New expanded ed.
Subjects:
Online Access: Online version
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