search for books and compare prices
Food: A Culinary History from Antiquity to the Present
By
Jean Louis Flandrin (editor),
Arthur Goldhammer (trans),
Charles Lambert (trans),
Clarissa Botsford (trans) and
Massimo Montanari (editor)
Price
Store
Arrives
Preparing
Shipping
Jump quickly to results on these stores:
The price is the lowest for any condition, which may be new or used; other conditions may also be available.
Jump down to see edition details for: Paperback
Bibliographic Detail
Publisher
Columbia Univ Pr
Publication date
May 7, 2013
Pages
592
Binding
Paperback
Edition
Reprint
Book category
Adult Non-Fiction
ISBN-13
9780231111553
ISBN-10
023111155X
Dimensions
1.50 by 7 by 10 in.
Weight
2.32 lbs.
Original list price
$24.95
Other format details
university press
Summaries and Reviews
Editions
Paperback
The price comparison is for this edition
Reprint edition from Columbia Univ Pr (May 7, 2013)
9780231111553 | details & prices | 592 pages | 7.00 × 10.00 × 1.50 in. | 2.32 lbs | List price $24.95
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.