An edition of Food and drink in history
(1979)
Food and drink in history
selections from the Annales, économies, sociétes, civilisations, volume 5
by Robert Forster and Orest A. Ranum
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Subjects
Food, Diet, History, Addresses, essays, lectures, Beverages, Food, history, Collected works| Edition | Availability |
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Food and drink in history: selections from the Annales, économies, sociétes, civilisations, volume 5
1979, Johns Hopkins University Press
in English
0801821568 9780801821561
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Book Details
Published in
Baltimore
Table of Contents
Aymard, M. Toward the history of nutrition.
Morineau, M. The potato in the eighteenth century.
Revel, J. A capital city's privileges.
Hémardinquer, J.-J. The family pig of the ancien régime.
Frijhoff, W. and Julia, D. The diet in boardings schools at the end of the ancien régime.
Leclant, J. Coffee and cafés in Paris, 1644-1693.
Aron, J.-P. The art of using leftovers, Paris, 1850-1900.
Thuillier, G. Water supplies in nineteenth-century Nivernais.
Soler, J. The semiotics of food in the Bible.
Bonnet, J.-C. The culinary system in the Encyclopédie.
Barthes, R. Toward a psychosociology of contemporary food consumption.
Edition Notes
Includes bibliographical references.
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