Food : a culinary history from antiquity to the present /

"When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensills? Since when have we begun to speak of "cusine" and to judge our foods, their methods of preparation and manner of consumpt...

Full description

Saved in:
Bibliographic Details
Online Access:Electronic book from EBSCO
Other Authors: Flandrin, Jean-Louis, 1931-2001 (Editor), Montanari, Massimo, 1949- (Editor), Sonnenfeld, Albert (Editor)
Format: eBook
Language:English
French
Published:New York : Columbia University Press, 2013.
©1999
Edition:Paperback edition.
Series:European perspectives.
Subjects: