The role of gastronomy in the life and works of five French novelists in the first half of the nineteenth century
By: Genevieve Shepherd Hare
Published: 1947
Language: eng
Format: microform /
Number of pages: 220
Subjects: Gastronomy in literature; French literature; History and criticism; Food in literature
Notes: Thesis (Ph. D.)-- New York University, 1947.

Includes bibliographical references (leaves [193]-197).