Jean-Louis Flandrin and Massimo Montanari (eds.), English edition by Albert Sonnenfeld: Food: A Culinary History
DOI:
https://doi.org/10.1558/ppc.30176Abstract
Jean-Louis Flandrin and Massimo Montanari (eds.), English edition by Albert Sonnenfeld: Food: A Culinary History: Penguin Books, New York, 2000: ISBN 0-14-029658-1: 592 pp., b&w photos, p/b, $18.
Published
2024-07-11
Issue
Section
Book Reviews
How to Cite
Jean-Louis Flandrin and Massimo Montanari (eds.), English edition by Albert Sonnenfeld: Food: A Culinary History. (2024). Petits Propos Culinaires, 103-104. https://doi.org/10.1558/ppc.30176