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Southern Methodist University - FALL 2010 | ||
Section 701 | ||
 | Food: A Culinary History (European Perspectives) (1st Edition) by Jean-Louis Flandrin (Introduction), Massimo Montanari (Introduction), Albert Sonnenfeld (Introduction) Paperback, 640 Pages, Published 2000 ISBN-10: 0-14-029658-1 / 0140296581 ISBN-13: 978-0-14-029658-7 / 9780140296587 At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta? These are just a few of the tantalizing questions | |