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Book Description paperback. Condition: New. Language: ENG. Seller Inventory # 9780907325444
Book Description Condition: New. Seller Inventory # 19086333-n
Book Description Paperback. Condition: Brand New. 248 pages. 11.75x8.50x0.50 inches. In Stock. Seller Inventory # __0907325440
Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. Seller Inventory # B9780907325444
Book Description Condition: New. Seller Inventory # 19086333-n
Book Description PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # C3-9780907325444
Book Description Condition: New. Seller Inventory # V9780907325444
Book Description Paperback. Condition: new. Paperback. There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler. A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780907325444
Book Description Condition: New. Seller Inventory # V9780907325444
Book Description Paperback. Condition: new. Paperback. There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler. A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780907325444