Food: A Culinary History

Edited by Jean-Louis Flandrin and Massimo Montanari

September, 1999
Cloth, 624 pages,
ISBN: 978-0-231-11154-6
$50.50 / £29.50

Related Subjects

• Food History & Culinary Studies

Series

• European Perspectives: A Series in Social Thought and Cultural Criticism

About the Author

Jean-Louis Flandrin is Professor Emeritus at the University of Paris VIII-Vincennes, Directeur d'Etudes at the Ecole des hautes Etudes en Sciences Sociales and founder of the international review Food and Foodways. Massimo Montanari is Professor at the University of Bologna, specializing in food of the Middles Ages. Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food. He is a restaurant consultant, culinary lecturer, and frequent contributor on culinary topics to the press.

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