Holdings: Food in history

Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.

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Bibliographic Details
Main Author:	Tannahill, Reay.
Corporate Author:	Alma S. Lach Culinary Library
Format:	Book
Language:	English
Published:	New York : Stein and Day, 1973.
Subjects and Genres:	Food > History. Dinners and dining. Cooking. Cooking > history. Diet > history. Food > history.
Online Access:	Cover Table of contents Table of contents (cont.) Title page
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Cover
Table of contents
Table of contents (cont.)
Title page

Holdings details from Closed Stacks
Call Number:	TX 652 .C37 n.620
Copy 1	Available