Treats French cuisine as a "fine art," offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.
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Treats French cuisine as a "fine art," offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.
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Edition: 2002, State University of New York Press
Trade paperback,
Very Good
Details: ISBN:
0791455181
ISBN-13:
9780791455180
Pages:
170
Publisher:
State University of New York Press
Published:
2002
Language:
English
Alibris ID:
18066589607
Shipping Options: Standard Shipping: $4.57
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Seller's Description: Very good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Edition: 2002, State University of New York Press
Trade paperback,
Good
Details: ISBN:
0791455181
ISBN-13:
9780791455180
Pages:
170
Publisher:
State University of New York Press
Published:
2002
Language:
English
Alibris ID:
18070018402
Shipping Options: Standard Shipping: $4.57
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Seller's Description: Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Edition: 2002, State University of New York Press
Trade paperback,
Very Good
Details: ISBN:
0791455181
ISBN-13:
9780791455180
Pages:
170
Publisher:
State University of New York Press
Published:
2002
Language:
English
Alibris ID:
17996240036
Shipping Options: Standard Shipping: $4.57
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Seller's Description: Very Good. Paperback 100% of proceeds go to charity! May have signs of use, wear and minor cosmetic defects.
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Edition: 2002, State University of New York Press
Trade paperback,
Very Good
Details: ISBN:
0791455181
ISBN-13:
9780791455180
Pages:
170
Edition:
First Edition
Publisher:
State University of New York Press
Published:
2002
Language:
English
Alibris ID:
18067634362
Shipping Options: Standard Shipping: $4.57
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Seller's Description: Very good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
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ISBN-13: 9780791455180
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