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Cambridge University Press, 1982. Hardcover. Ex-library, some sunning to dj, o/wise good (no markings to text). Examines why a differentiated 'haute cuisine' has not emerged in Africa, at it has in other parts of the world. Provides an account of cooking in West Africa, followed by a survey of the culinary practices of the major Eurasian societies throughout history, in which differences in food preparation & consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production & communication. 253pp. ISBN 0521244552. 29382.