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Gastronomy; Or, the School for Good Living
A Literary and Historical Essay on the European Kitchen, Beginning with Cadmus the Cook and King, and Conc
Authors
234 pages
More about the book
This vividly enjoyable account explores the history of gastronomy in Europe from antiquity to the early 19th century. The 1822 second edition offers rich insights into culinary practices, cultural influences, and the evolution of European cuisine, making it a delightful read for food enthusiasts and history buffs alike.
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2013, paperbackBook purchase
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