Food : a culinary history from Antiquity to the present
(Book)
Published
New York : Columbia University Press, [1999].
Physical Desc
xviii, 592 pages, 20 unnumbered pages of plates : illustrations ; 27 cm.
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Gunnison High School - NONFICTION | 641.3 His | On Shelf |
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More Details
Published
New York : Columbia University Press, [1999].
Format
Book
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
" When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensills? Since when have we begun to speak of "cusine" and to judge our foods, their methods of preparation and manner of consumption, on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day." From the bookjacket
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Citations
APA Citation, 7th Edition (style guide)
Flandrin, J., Montanari, M., & Sonnenfeld, A. (1999). Food: a culinary history from Antiquity to the present . Columbia University Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Flandrin, Jean-Louis, 1931-2001, Massimo Montanari and Albert. Sonnenfeld. 1999. Food: A Culinary History From Antiquity to the Present. Columbia University Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Flandrin, Jean-Louis, 1931-2001, Massimo Montanari and Albert. Sonnenfeld. Food: A Culinary History From Antiquity to the Present Columbia University Press, 1999.
MLA Citation, 9th Edition (style guide)Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Food: A Culinary History From Antiquity to the Present Columbia University Press, 1999.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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