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ISSN 1749-8155

Defining Culinary Authority: the Transformation of Cooking in France, 1650-1830Printer-friendly versionPDF version

Book:
Defining Culinary Authority: the Transformation of Cooking in France, 1650-1830
Jennifer Davis
Baton Rouge, LA, Louisiana State University Press, ISBN: 9780807145333; 272pp.; Price: £35.00
Reviewer:
Professor Max Shrem
New York University
Citation:
Professor Max Shrem, review of Defining Culinary Authority: the Transformation of Cooking in France, 1650-1830, (review no. 1454)
http://www.history.ac.uk/reviews/review/1454
Date accessed: 31 October, 2014
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