Description
New cuisines and cultures〞including Norwegian, Ethiopian, Canadian, and Mayan
More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines
New content on modern food technology and food marketing
French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
Enlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus
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