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 [and four others].

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TextPublisher: New York : Columbia University Press, 2013Copyright date: �1999Description: 1 online resource (560 pages) : illustrationsContent type:

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Includes index.

Description based on print version record.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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