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History of Food

History of Food

by Maguelonne Toussaint-Samat  •  Anthea Bell (Translator)

  • FOOD
  • 1994
  • PAPER
  • 801 PAGES

A scholarly history of food and its role in shaping culture since the dawn of civilization. Translated from the French (and, admittedly, Francophone in its focus), it is an extensive survey of world cuisine and its evolution.  (CUL05, $32.95)


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