SC - A Good Book

[Decker, Terry D.]

> Bear wrote:
> >For food history, I like Reay Tannehill's Food in History.  There is at
> >least one other translated from the French, but I can not remember the
> name
> >at the moment.
> 
> I've always had a lot of fun with Maguelonne Toussaint-Samat's History of
> Food  - is that the one you mean?  
> 
> Mesliant de Huguenin
> 
That's the one!  I don't own a copy, so I keep forgetting the author and
title.  Like Tannehill, it has the pleasant attribute of being in print.

Bear
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