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ByPaul H. Freedman
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“Read the best books first, or you may not have a chance to read them at all.” -Henry David Thoreau
Synopsis
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
