No CrossRef data available.
Article contents
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
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.'](https://static.cambridge.org/content/id/urn%3Acambridge.org%3Aid%3Aarticle%3AS0007680500081733/resource/name/firstPage-S0007680500081733a.jpg)
- Type
- Book Reviews
- Information
- Copyright
- Copyright © The President and Fellows of Harvard College 2005