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Histoire de la qualité alimentaire, XIXe-XXe siècles [History of foodquality during the nineteenth and twentieth centuries]. By Alessandro Stanziani. Paris: Seuil, 2005. 440 pp. Index, notes, tables. €26.00. ISBN: 2-020-78841-1.
Published online by Cambridge University Press: 13 December 2011
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- Copyright © The President and Fellows of Harvard College 2005