Savoir-Faire: A History of Food in France
Maryann Tebben (Author)
November 22, 2020
6.3 X 9.3 X 1.0 inches | 2.15 pounds
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About the Author
Maryann Tebben is professor of French and head of the Center for Food Studies at Bard College at Simon's Rock, Massachusetts. She is the author of Sauces: A Global History, also published by Reaktion Books.