FLANDRIN Jean-Louis <br/><br/>
Food   A culinary history from antiquity to the present    

 - New York  Columbia University Press         1999 
 - xviii, 592p  cm. 
 - European Perspectives .
<br/><br/><label>ISBN: </label>0231111541  2106.0900000000001 
<br/><br/><label>Source: </label> RKBA\09-10\4295, 21/03/2011, RAJKIRAN BOOK AGENCY  General Book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sociology
<br/><br/><label>Dewey Class. No.: </label>Y:893v, N9