Overview
This book elevates the senses to a central role in the study of food history as the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. It is ideal for scholars of food history, studies and culture, as well as social and cultural historians.
- | Author: Sylvie Vabre, Martin Bruegel, Peter J. Atkins
- | Publisher: Routledge
- | Publication Date: Jan 09, 2023
- | Number of Pages: 230 pages
- | Language: English
- | Binding: Paperback
- | ISBN-10: 1032006382
- | ISBN-13: 9781032006383
