Food: A Culinary History from Antiquity to the Present (European Perspectives) by Massimo Montanari, Albert Sonnenfeld, Jean-Louis Flandrin

Food: A Culinary History from Antiquity to the Present (European Perspectives)

Massimo Montanari, Albert Sonnenfeld, Jean-Louis Flandrin

640 pages first pub 1996 (editions)

nonfiction history informative slow-paced

Description

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 past...

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