Food : a culinary history from Antiquity to the present /

Food : a culinary history from Antiquity to the present /

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At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta? These are just a few of the tantalizing...

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Bibliographic Details
Other Authors: Flandrin, Jean-Louis, 1931-2001, Montanari, Massimo, 1949-, Sonnenfeld, Albert, Botsford, Clarissa (Translator), Goldhammer, Arthur (Translator), López-Morillas, Frances M. (Translator), Stevens, Sylvia (Translator)
Format: Book
Language:English
French
Published: New York : Penguin Books, 2000.
Subjects:
Food > History.
Food habits > History.
Diet > History.
Aliments > Histoire.
Habitudes alimentaires > Histoire.
Alimentation > Histoire.
Diet.
Food.
Food habits.
History.

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