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A History of Cooks and Cooking - The Food Series Michael Symons
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A History of Cooks and Cooking - The Food Series
Michael Symons
Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), the author sets out to explore the civilizing role of cooks in history. He provides a spirited and diverting defense of a cook-centered view of the world.
400 pages, 52 line drawings
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 17, 2000 |
| ISBN13 | 9780252025808 |
| Publishers | University of Illinois Press |
| Pages | 400 |
| Dimensions | 152 × 229 × 30 mm · 734 g |
