Food in history
By: Reay Tannahill.
Edition: New, fully rev. and updated ed., 2nd ed.
Series: Penguin cookery library
Publisher: Penguin; Penguin Books USA; Penguin Books Ltd
Published: 1988
Place of publication: London, England; New York, N.Y., USA
Language: eng
Number of pages: 424
Subjects: Food -- History.; Dinners and dining.
Notes: Includes bibliographical references (p. [397]-409) and index.