Food history : a feast of the senses in Europe, 1750 to the present /

Food history : a feast of the senses in Europe, 1750 to the present /

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"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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Bibliographic Details
Corporate Authors: International Commission for Research into European Food History (Symposium) France), International Commission for Research into European Food History
Other Authors: Atkins, P. J (Peter J.) (Editor), Bruegel, Martin, 1960- (Editor), Vabre, Sylvie (Editor)
Format: Conference Proceeding Book
Language:English
Published: Abingdon, Oxon ; New York, NY : Routledge, Taylor & Francis Group, 2021
Series:Routledge studies in modern history
Subjects:
Food habits > Europe > History > Congresses
Food industry and trade > Europe > Congresses
Food > Sensory evaluation > Congresses
Aliments > Analyse sensorielle > Congrès
Habitudes alimentaires > Europe > Histoire > Congrès
Food habits
Food industry and trade
Food > Sensory evaluation
Europe
Conference papers and proceedings
History

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Harvard University

Holdings details from Harvard University
Call Number: TX360.E8 I58 2019X

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