Food a culinary history : from antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnefeld ; translated by Clarissa Botsford...[et al.].

Contributor Flandrin, Jean-Louis, 1931-2001.

Imprint:New York : Columbia university Press, c1999.

Descriptionxviii, 592 p., [20] p. of plates : ill, ; 27 cm.

Bibliography Note:Includes bibliographical references and index.

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