SC - History of Food
Philip & Susan Troy
troy at asan.com
Fri Aug 18 17:36:09 PDT 2000
"Brian L. Rygg or Laura Barbee-Rygg" wrote:
>
> My husband picked up this for me at B&N for $5 -- The History of Food by
> Maguelonne Toussaint-Samat, translated by Anthea Bell. Can anyone tell me
> how good this is?
>
> Raoghnailt
It is somewhat Francocentric in its approach, and if you want
information about a food you know to be French in origin, you can look
it up and get the whole story. If, on the other hand, there is a food
eaten today in France, but not actually French in origin, it is full of
entertaining stuff about how the French invented it.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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