Encyclopedia of culinary history
2003
Books
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Total copies: 1
This two-volume encyclopedia provides an overview of the evolution of foods and cooking styles, food storage, utensils, and equipment from pre-history to the present day.
Main title:
Encyclopedia of culinary history / edited by Mary Ellen Snodgrass.
Author:
Imprint:
London : Fitzroy Dearborn, 2003.
Collation:
2 v. (1344 p.) ; 28 cm.
ISBN:
9781579583804 (hbk)
Dewey class:
641.509
Local class:
641.509
Language:
English
BRN:
301460
Find it!
Total copies: 1