Download and Read Food PDF
ByPaul H. Freedman
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“The worth of a book is to be measured by what you can carry away from it.” –James Bryce
Synopsis
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
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