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Food : a culinary history from antiquity to the present

Food : a culinary history from antiquity to the present under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.] - New York Columbia University Press c1999 - xviii, 592 p. : ill. ; 26 cm

Includes bibliographical references and index

ISBN: 9780231111546

ISSN: 99034859

Subjects--Topical Terms:
Food - History
Food habits - History

Dewey Class. No.: 641.3009 FLA

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Food : a culinary history from antiquity to the present

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