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On food and cooking the science and lore of the kitchen ( PDFDrive ) 1540

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Peterson, T.S Acquired Taste: The French Origins of Modern Cooking Ithaca: Cornell Univ Press, 1994 Redon, O et al The Medieval Kitchen Trans E Schneider Chicago: Univ of Chicago Press, 1998 Rodinson, M., A.J Arberry, and C Perry Medieval Arab Cookery Totnes, Devon: Prospect Books, 2001 Scully, T The Art of Cookery in the Middle Ages Rochester, NY: Boydell, 1995 Singer, C.E et al A History of Technology vols Oxford: Clarendon, 1954–78 Thibaut-Comelade, E La table médiévale des Catalans Montpellier: Presses du Languedoc, 2001 Toussaint-Samat, M History of Food Trans Anthea Bell Oxford: Blackwell, 1992 Trager, J The Food Chronology New York: Holt, 1995 Wheaton, B.K Savoring the Past: The French Kitchen and Table from 1300 to 1789 Philadelphia: Univ of Penn Press, 1983 Wilson, C.A Food and Drink in Britain Harmondsworth: Penguin, 1984 Historical Sources Anthimus On the Observation of Foods Trans M Grant Totnes, Devon: Prospect Books, 1996 Apicius, M.G De re coquinaria: L’Art culinaire J André, ed Paris: C Klincksieck, 1965 Edited and translated by B Flower and E Rosenbaum as The Roman Cookery Book London: Harrap, 1958 Brillat-Savarin, J A La Physiologie du goût Paris, 1825 Translated by M.F.K Fisher as The Physiology of Taste New York: Harcourt Brace Jovanovich, 1978 Cato, M.P On Agriculture Trans W.D Hooper Cambridge, MA: Harvard Univ Press, 1934 ...Philadelphia: Univ of Penn Press, 1983 Wilson, C.A Food and Drink in Britain Harmondsworth: Penguin, 1984 Historical Sources Anthimus On the Observation of Foods Trans M Grant Totnes, Devon: Prospect... M.G De re coquinaria: L’Art culinaire J André, ed Paris: C Klincksieck, 1965 Edited and translated by B Flower and E Rosenbaum as The Roman Cookery Book London: Harrap, 1958 Brillat-Savarin, J A... Physiologie du goût Paris, 1825 Translated by M.F.K Fisher as The Physiology of Taste New York: Harcourt Brace Jovanovich, 1978 Cato, M.P On Agriculture Trans W.D Hooper Cambridge, MA: Harvard Univ

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