Histoire de l'alimentation végétale

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Reissued after decades of being unavailable, this seminal work, first published in 1932, remains the definitive reference on the history of food, from prehistory to the present. More than 700 plants both wild and cultivated are catalogued, along with their culinary uses and traditional applications.

A new edition, enriched by ethnobotanist Michel Chauvet and prefaced by Claude Aubert, who hails it as “a book of exceptional scholarship.”