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Publisher: Columbia University Press
Flandrin, Jean-Louis, Montanari, Massimo, Sonnenfeld, Albert
"...FOOD: A CULINARY HISTORY excels in its thoroughness, its epic sweep and its rootedness in culinary tradition....It's also a pleasure: Once you get caught up in the story, the only signs that you're reading what's essentially a collection of academic papers are the occasional reference to the canonical structuralist theorist Claude Lvi-Strauss and the occasional clunky academic pun."Flandrin, Jean-Louis is the author of 'Food A Culinary History from Antiquity to the Present' with ISBN 9780231111546 and ISBN 0231111541.
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