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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.]
Publication details: New York Columbia University Press c1999Description: xviii, 592 p. : ill. ; 26 cmISBN:- 9780231111546
- 99034859
- 641.3009 FLA
| Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|
| Anna Centenary Library | 641.3009 FLA (Browse shelf(Opens below)) | Available | 168629 |
Browsing Anna Centenary Library shelves Close shelf browser (Hides shelf browser)
| 641.3008997 KEO American Indian contributions to the world. Food, farming, and hunting | 641.3009 BEL Meals to come : a history of the future of food | 641.3009 FER Near a thousand tables : a history of food | 641.3009 FLA Food : a culinary history from antiquity to the present | 641.3009 FLA Food : a culinary history from antiquity to the present | 641.30094 SIN Food Values In Europe | 641.300941 COL Taste : the story of Britain through its cooking |
Includes bibliographical references and index
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