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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)
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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
Book cover for 9780231111553
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

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