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Art, culture, and cuisine : ancient and medieval gastronomy
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Chicago ; London :
The University of Chicago Press,
2000.
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| Subjects and Genres: | |
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| Call Number: |
TX 652 .C37 no.308 |
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| Copy 1 | Available |