Food history : a feast of the senses in Europe, 1750 to the present / edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins.
"This book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Every day and at every meal the senses of smell, tou...
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| Online Access: |
Full Text (via Taylor & Francis) |
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| Corporate Author: | |
| Other Authors: | , , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Abingdon ; New York :
Routledge,
2021.
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| Edition: | 1st edition. |
| Series: | Routledge studies in modern history.
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| Subjects: |
Internet
Full Text (via Taylor & Francis)Online
| Call Number: |
TX360.E8 I58 2021
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| TX360.E8 I58 2021 | Available |