New York: Simon and Schuster, 1980. First Edition. Hardcover. 602 pages. 28.5 x 22 cm. A comprehensive and engaging exploration of the cultural, historical, and culinary significance of foods from across the globe. In this reference work, Root brings a scholarly yet accessible touch to each entry, combining detailed historical..... More
![Item #3783 [CULINARY HISTORY] THE FOOD OF FRANCE; With an Introduction by Samuel Chamberlain....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3783.jpg?width=320&height=427&fit=bounds&auto=webp&v=1692145003)
New York: ATHENEUM, 1970. First Edition. Hardcover. 486 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More
![Item #3769 [CULINARY HISTORY] THE FOOD OF ITALY; With an Introduction by Samuel Chamberlain....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3769.jpg?width=320&height=427&fit=bounds&auto=webp&v=1691718510)
New York: ATHENEUM, 1971. First Edition. Hardcover. 750 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More