WHEN THE GASTRONOMIC MAP OF THE WORLD WAS DIVIDED BY MUCH SHARPER BOUNDARIES THAN IT IS TODAY AND THE VITICULTURAL MAP WAS MUCH MORE LIMITED, THERE WERE SOME VERY SIMPLE RULES THAT COULD BE APPLIED MORE OR LESS USEFULLY TO THE MATCHING OF WINE TO FOOD.
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Published in
New York, USA
Edition Notes
Includes index.
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