Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-23T06:15:03.762Z Has data issue: false hasContentIssue false
  • English
  • Français

E.C. Spary. Feeding France: New Sciences of Food, 1760–1815. Cambridge University Press, 2014. xi +418 pp. ISBN 978-1-107-03105-0, $99.00 (cloth).

Published online by Cambridge University Press:  15 September 2015

Ken Albala
Ken Albala*
Affiliation:
University of the Pacific Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Reviews
Information
Enterprise & Society , Volume 17 , Issue 1 , March 2016 , pp. 195 - 197
Copyright
Copyright © The Author 2015. Published by Cambridge University Press on behalf of the Business History Conference. All rights reserved. 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)