Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present.
Über den Autor Jean-Louis (Hrsg.) Flandrin
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Jean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes.Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna.
