Food: A Culinary History from Antiquity to the Present (European Perspectives) by Albert Sonnenfeld, Jean-Louis Flandrin, Massimo Montanari

Food: A Culinary History from Antiquity to the Present (European Perspectives)

Albert Sonnenfeld, Jean-Louis Flandrin, Massimo Montanari

640 pages first pub 1996 (editions)

nonfiction history informative slow-paced
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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 past...

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