Food: A Culinary History

Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present.

• | Edited By: Jean-Louis Flandrin
• | Publisher: Columbia University Press
• | Publication Date: May 07, 2013
• | Country of Publication: United States
• | Number of Pages: 624 pages
• | Language: English
• | Binding: Softback
• | ISBN-10: 023111155X
• | ISBN-13: 9780231111553