Food A culinary history
[s.l.] : Columbia University Press, 1999
Abstract:
When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?
Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the origina ...; [read all]
Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the origina ...; [read all]
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| Description | Food A culinary history/ Jean-Louis Flandrin, Massimo Montanari. - [s.l.] : Columbia University Press, 1999 |
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| ID file | 17055 |
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All copies
| Library | Inv. | Collocation | State | Status | Reservations |
|---|---|---|---|---|---|
| ALMA | 17055 | Fondo Willinger | Available | In library | None |