We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£90.57
Cambridge University Press Feeding France: New Sciences of Food, 1760–1815: 21 (Cambridge Social and Cultural Histories, Series Number 21)
Price data checked 1 day ago
We'll watch every seller, every day. One email when your price arrives.
About as cheap as it gets. The only time it was cheaper was 3 months ago.
£91 today · all-time low £88 (Mar 2026) · usually £92
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 90 days • 90 data points
Price Distribution
Price distribution over 90 days • 3 price levels
Price Analysis
Most common price: £91 (77 days, 85.6%)
Price range: £88 - £96
Price levels: 3 different prices over 90 days
Description
Product Specifications
- Format
- hardcover
- ASIN
- 1107031052
- Domain
- Amazon UK
- Release Date
- 20 May 2014
- Listed Since
- 07 November 2013
Barcode
No barcode data available
Similar Products You Might Like
Foods: Experimental Perspectives: Pearson New International Edition
PEARSON EDUCATION
Food in Early Modern England: Phases, Fads, Fashions, 1500-1760
By
Feast or Famine? Food and Children’s Literature
Food in Time and Place: The American Historical Association Companion to Food History
University of California Press
A Revolution in Taste: The Rise of French Cuisine, 1650–1800
Cambridge University Press
Fishes with Funny French Names: The French Restaurant in London from the Nineteenth to the Twenty-First Century (Contemporary French and Francophone Cultures): 82
Liverpool University Press
Careers in Food Science: From Undergraduate to Professional
Springer
Food and Museums
Bloomsbury
Focus on Food Engineering Research and Developments
Food Education and Food Technology in School Curricula: International Perspectives (Contemporary Issues in Technology Education)
Springer
Advances in Food Chemistry: Food Components, Processing and Preservation
Springer
Food Preparation for the Professional
Wiley
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Routledge
Introducing Food Science
CRC Press
The Chemistry of Food
Wiley-Blackwell
Careers in Food Science: From Undergraduate to Professional
Springer
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Routledge
Food and the Self: Consumption, Production and Material Culture (Materializing Culture)
Bloomsbury Academic
Routledge French Food - Culture, Literature, and Food Studies
Routledge
Innovations in Food Technology: Current Perspectives and Future Goals
Springer
Food as Communication- Communication as Food
Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften
A Cultural History of Food in the Age of Empire (The Cultural Histories Series)
Bloomsbury
Introductory Foods: United States Edition
PEARSON EDUCATION
Food and Age in Europe, 1800-2000 (Routledge Studies in Modern European History)
Routledge