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| Author/Contributor(s): |
Donnelly, Andrew
|
| Publisher: |
Oxford University Press
|
| Date: |
06/05/2026
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| Binding: |
Paperback
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| Condition: |
NEW
|
Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools.
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