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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

Marie-Emmanuelle Chessel
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Type
Book Reviews
Information
Business History Review , Volume 79 , Issue 3 , Autumn 2005 , pp. 676 - 679
Copyright
Copyright © The President and Fellows of Harvard College 2005

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