The Cambridge world history of food /
Billed as the most comprehensive reference book on food ever published, this two-volume boxed set contains 4,000 entries and 170 essays, representing the work of 224 contributors from 15 countries. per volume
Bibliographic Details
| Corporate Authors: |
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania),
Culinary Collection (University of Pennsylvania) |
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| Other Authors: |
Kiple, Kenneth F., 1939-,
Kiple, Kenneth F., 1939-2016
(Editor),
Ornelas, Kriemhild Coneae,
Ornelas, Kriemhild Coneè
(Editor),
Ornelas, Kriemhild Coneè |
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| Format: | Book
|
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| Language: | English |
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| Published: |
Cambridge ; New York :
Cambridge University Press,
2000
Cambridge, UK ; New York :
2000
Cambridge :
2000
|
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| Subjects: |
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