Food in Time and Place: The American Historical Association Companion to Food History
One expression of the recent surge of interest in the history of food is the appearance of many more books and essays on the subject than were available just a few years ago. The small number of large books surveying food history in a general way has now been supplemented by both more ambitious and...
| Main Author: | Paul Freedman, Joyce E. Chaplin, and Ken Albala |
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| Format: | eBook |
| Language: | Bahasa Inggris |
| Published: |
University of California Press
2014
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| Subjects: | |
| Online Access: |
http://oaipmh-jogjalib.umy.ac.idkatalog.php?opo=lihatDetilKatalog&id=52739 |