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Books Books 41 - 47 of about 47 related to Food in History.   

Food: A Culinary History from Antiquity to the Present

Jean Louis Flandrin, Massimo Montanari - Cooking - 1999 - 592 pages
Explores culinary evolution in many diverse cultures
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Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings

Harlan Walker - Cooking - 1990 - 248 pages
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
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Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996

Harlan Walker - Cookbooks - 1997 - 336 pages
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling ...
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