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Defining culinary authority : the transformation of cooking in France, 1650-1830 /

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Bibliographic Details
Main Author: Davis, Jennifer J., 1974-
Corporate Author: ebrary, Inc
Format: eBook
Language:English
Published: Baton Rouge : Louisiana State University Press, 2013.
Subjects:
Gastronomy > France > History.
Cooks > France > History.
Cooking > France > History.
Food habits > France > History.
Cooking, French.
Cookbooks.
France > Social life and customs.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Item Description:Electronic resource.
Physical Description:1 online resource (x, 246 pages)
Bibliography:Includes bibliographical references and index.
ISBN:0807145343 (electronic bk.)
9780807145340 (electronic bk.)