Paul Freedman (editor) <br/><br/>
Food   : the history of taste 

 - Berkeley  University of California Press  2007 
 - 368 p.  : ill., Col.,  ; 26.3 cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>9780520254763 (hb) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality management<br/>Food management--Restaurant development--Food innovations--Culinary history--Food fashions--First farmers--RIHCA
<br/><br/><label>Dewey Class. No.: </label>641.3  / FOO