Feeding France: New Sciences of Food, 1760–1815 . By E. C. Spary. Cambridge Social and Cultural Histories. Edited by Margot C. Finn, Colin Jones, and Robert G. Moeller.Cambridge: Cambridge University Press, 2014. Pp. xii+418. $99.00 (cloth); $79.00 (Adobe eBook Reader).
Ferguson, Priscilla ParkhurstVolume:
88
Language:
english
Journal:
The Journal of Modern History
DOI:
10.1086/686117
Date:
June, 2016
File:
PDF, 55 KB
english, 2016