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Feeding France

New Sciences Of Food, 1760–1815

by E. C. (University Of Cambridge) Spary
language: english
Publisher: CAMBRIDGE UNIVERSITY PRESS, April of 2017 ‧
51,37€
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Feeding France offers the first comprehensive study of France's industrial food industry in the decades surrounding the French Revolution. Complementing histories of gastronomy and the restaurant, this book rewrites the history of the French relationship with food to show that chemistry, industrialisation and the politics of consumption were intimately intertwined.

Feeding France

New Sciences Of Food, 1760–1815

by E. C. (University Of Cambridge) Spary

Property Description
ISBN: 9781316647998
Publisher: CAMBRIDGE UNIVERSITY PRESS
Release Date: April of 2017
Language: English
Dimensions: 151 x 228 x 23 mm
Cover: Softcover
Pages: 432
Format: Book
Collection: Cambridge Social And Cultural Histories
Categories: Books in English > History > History of Europe
Books in English > Others
EAN: 9781316647998

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