Food: a culinary history from antiquity to the present /
under the direction of Jean-Louis Flandrin, Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.] 
. - New York : Penguin Books,  2000 
. - xviii, 592 p.  ill.  23 cm. 
 - (European perspectives )
<br/>К.: Бібліогр. в кінці статей, Покажчик 
<br/><label>  ISBN: </label>0-14-029658-1