Root, Waverley

[CULINARY HISTORY] THE FOOD OF FRANCE; With an Introduction by Samuel Chamberlain

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 the country to look, in depth, at the regional food ways. Illustrated by Warren Chappell. Also illustrated throughout with black and white photos. Top edge blue. Interior and boards clean and crisp. Dust wrapper lightly rubbed at edges. Covered in protective mylar. Cream illustrated cloth covered board, red cloth spine. Near fine, in very good dust wrapper. Item #3783

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