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, N.Y. : Columbia University Press, c1999.
- xviii, 592 p. ; 26 cm.
- European perspectives .
- European perspectives .
Includes bibliographical references and index.
0231111541 (hbk.) 9780231111546 (hbk.)
Food--History.
Food habits--History.
641.309 / FOO
Includes bibliographical references and index.
0231111541 (hbk.) 9780231111546 (hbk.)
Food--History.
Food habits--History.
641.309 / FOO