A cultural history of food.
Material type:
TextPublication details: London : Berg, 2012Description: 6 v. : ill. 25 cmISBN: - 9781847883551 (set)
- GT 2850 .C899 2012
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .C899 2012 v.4 (Browse shelf(Opens below)) | Not for loan | 3AEA2014004960 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .C899 2012 v.5 (Browse shelf(Opens below)) | Not for loan | 3AEA2014004964 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .C899 2012 v.1 (Browse shelf(Opens below)) | Not for loan | 3AEA2014004963 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .C899 2012 v.2 (Browse shelf(Opens below)) | Not for loan | 3AEA2014004962 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .C899 2012 v.3 (Browse shelf(Opens below)) | Not for loan | 3AEA2014004961 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .C899 2012 v.6 (Browse shelf(Opens below)) | Not for loan | 3AEA2014004965 |
Includes bibliographical references and index.
v. 1. In antiquity / edited by Paul Erdkamp -- v. 2. In the Medieval Age / edited by Massimo Montanari -- v. 3. In the Renaissance / edited by Ken Albala -- v. 4. In the early Modern Age / edited by Beat Kümin -- v. 5. In the Age of Empire / edited by Martin Bruegel -- v. 6. In the Modern Age / edited by Amy Bentley.
A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions.--
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