Acquired taste : the French origins of modern cooking / T. Sarah Peterson.
Material type: TextPublisher: Ithaca : Cornell University Press, 1994Description: xiv, 262 pages : illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 0801430534
- 9780801430534
- 641.30944
- TX637. P48 1994
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.30944 PET (Browse shelf(Opens below)) | 1 | Available | A161261B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.309 OXF Nurture : proceedings of the Oxford Symposium on Food and Cookery, 2003 / | 641.309 OXF The Oxford handbook of food history / | 641.30943 HEI Food culture in Germany / | 641.30944 PET Acquired taste : the French origins of modern cooking / | 641.3095 ASI Asian food : the global and the local / | 641.30994 FAR To feed a nation : a history of Australian food science and technology / | 641.30994 SAN Looking for flavour / |
Includes bibliographical references (pages 235-255) and index.
Machine converted from AACR2 source record.
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