Flandrin, Jean-Louis
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Food: A Culinary History
$35.00PaperbackAdd to cartWhen did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did “cuisine” become a concept and how did we come to judge food by its method of pre
- Series: European Perspectives: A Social Thought and Cultural Criticism
- Author: Flandrin, Jean-Louis
- Binding: Paperback
- Page Count: 624
- Publish Date: May 07 2013
- ISBN10: 023111155X
- Language: English

