Food: A Culinary History (European Perspectives)

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9780140296587: Food: A Culinary History (European Perspectives)

"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.

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About the Author:

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.

Review:

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.

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Published by Penguin Books (2000)
ISBN 10: 0140296581 ISBN 13: 9780140296587
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Jean-Louis Flandrin (Contributor), Massimo Montanari (Contributor), Albert Sonnenfeld (Contributor)
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Published by Penguin Books 2000-10-31 (2000)
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