Review: Savoir-Faire: A History of Food in France by Maryann Tebben

Authors

Beth Forrest, Culinary Institute of AmericaFollow

Abstract

Review: Savoir-Faire: A History of Food in France (Reaktion Books, 2020) by Maryann Tebben. Tebben, faculty at Bard College at Simon's Rock, also serves as the Head of the Center of Food Studies.

Recommended Citation

Forrest, Beth (2022) "Review: Savoir-Faire: A History of Food in France by Maryann Tebben," Early College Folio: Vol. 2: Iss. 1, Article 10.
Available at: https://digitalcommons.bard.edu/earlycollegefolio/vol2/iss1/10