Jean-Louis Flandrin
Jean-Louis Flandrin's most popular book is Food: A Culinary History with 2 saves and an average rating of -.
Authorship percentage indicates primary author status - excluding introductions, forewards and other contributions.
Series
27 primary books26 released booksAuthored 4% of series
California Studies in Food and Culture
California Studies in Food and Culture is a 26-book series with 26 released primary works first released in 1986 with contributions by Marion Nestle, Dale Peterson, and Harvey Levenstein.
