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 Telegrap...
| Autor principal: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex, U.K. ; Malden, MA :
Wiley-Blackwell
2009.
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| Edición: | New expanded ed |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009664729306719 |
| Sumario: | 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 Telegraph, The Independent and moreTells the story of man's relationship with food from earliest times to the present dayIncludes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (792 p.) |
| Bibliografía: | Includes bibliographical references (p. 723-732) and index. |
| ISBN: | 9781282115958 9786612115950 9781444305135 9781444305142 |
