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Defining culinary authority
by Davis, Jennifer J.,
Publication:
Baton Rouge : Louisiana State University Press, 2012
. 1 online resource (p. cm.)
Date:2012
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2. |
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Feast and folly
by Weiss, Allen S.,
Publication:
Albany : State University of New York Press, 2002
. 1 online resource (xi, 157 p.)
Date:2002
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3. |
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The expert cook in enlightenment France
by Takats, Sean,
Publication:
Baltimore : Johns Hopkins University Press, 2011
. 1 online resource (x, 203 p. :)
, OldControl:muse9781421403380. | Multi-User.
Date:2011
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4. |
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Accounting for taste
by Ferguson, Priscilla Parkhurst.
Publication:
Chicago : University of Chicago Press, 2004
. 1 online resource (xiii, 258 p.) :
Date:2004
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5. |
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Food culture in France
by Abramson, Julia Luisa,
Publication:
Westport, Conn. : Greenwood Press, 2007
. 1 online resource (xviii, 197 p.) :
Date:2007
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French Caribbean cuisine /
Publication:
New York : Hippocrene Books, 2002
. 227 p. :
Date:2002
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Copies available:
Turkeyen Campus
Caribbean Research Library
[TX716 A1 O95]
(1),
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