Food
By:"Paul H. Freedman"
Published on 2007 by Univ of California Press
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
This Book was ranked 11 by Google Books for keyword Food & Wine.
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Food
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