"Excels in its thoroughness, its epic sweep, and its rootedness in culinary tradition...it's also a pleasure."—Salon.com. "Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook...This is exactly what we have needed."—Julia Child.
"synopsis" may belong to another edition of this title.
Jean--Louis Flandrin is Professor Emeritus at the University of Paris VIII--Vincennes, Directeur d'ƒtudes at the ƒcole des Hautes ƒtudes en Sciences Sociales and founder of the international review .
Massimo Montanari is Professor at the University of Bologna, specializing in food of the Middle Ages.
Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food.
Food excels in its thoroughness, its epic sweep, and its rootedness in culinary tradition...it's also a pleasure. -- Salon.com
"About this title" may belong to another edition of this title.
Book Description Penguin Books, 2000. Paperback. Book Condition: New. Bookseller Inventory # P110140296581
Book Description Penguin (Non-Classics), 2000. Paperback. Book Condition: New. Bookseller Inventory # DADAX0140296581
Book Description Penguin Books 2000-10-31, 2000. Paperback. Book Condition: New. 1st. 0140296581 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # TM-0140296581