Food : a culinary history from antiquity to the present 
edited by Jean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld 
 - London  Penguin Books  2000 
 - xviii, 592 p. : ill. ; 23 cm 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>9780140296587 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Diet<br/>Food<br/>Food habits
<br/><br/><label>Dewey Class. No.: </label>641.3009 FLA