Cooking in Europe, 1250-1650
Ken Albala (Author)
June 01, 2006
7.02 X 0.71 X 10.34 inches | 1.34 pounds
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About the Author
KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.