An edition of Food
(1999)
Food
a culinary history from antiquity to the present
by Jean Louis Flandrin, Albert Sonnenfeld, and Massimo Montanari
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![Cover of: Food by under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.].](/images/icons/avatar_book.png){kind=icon}
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Subjects
Food, Food habits, History, Food, history, New York Times reviewed, Food supplyShowing 3 featured editions. View all 3 editions?
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Food: a culinary history from antiquity to the present
2000, Penguin Books
in English
0140296581 9780140296587
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Book Details
Published in
New York
Edition Notes
Includes bibliographical references and index.
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| December 17, 2022 | Edited by ImportBot | import existing book |
| August 6, 2021 | Edited by New York Times Bestsellers Bot | Add NYT review links |
| October 10, 2020 | Edited by ImportBot | import existing book |
| April 9, 2019 | Created by MARC Bot | import existing book |