Food, A Culinary History. Ed. by Jean-Louis Flandrin. [1999].

 Food, A Culinary History from Antiquity to the Present.  Jean-Louis Flandrin and Massimo Montanari, Editors. English edition by Albert Sonnenfeld.  NY:  Penguin, 1999. Large 8vo. xviii, 593pp., several b/w illust., notes throughout, index.  Color illustrated self-wraps., some stains, else Good.  Excellent reference, much about French Cuisine.