Food : a culinary history from antiquity to the present / under the direction of Jean-Louis Flandrin, Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.].
Contributor(s): Flandrin, Jean-Louis | Montanari, Massimo | Sonnenfeld, Albert [ed.] | Botsford, Clarissa [tr.].
Material type:
TextSeries: European perspectives. Publisher: New York : Penguin Books, 2000. Description: xviii, 592 p. ill. 23 cm.ISBN: 0-14-029658-1.Uniform titles: Histoire de l'alimentation англійська
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Книга | Читальний зал 2 | TX353 .H5713 2000 (Browse shelf(Opens below)) | У20000193309014617006828 | Available | 345428 |
Бібліогр. в кінці статей, Покажчик
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