Jason Aronson, Inc.
Trim: 6½ x 9
978-0-87668-316-3 • Paperback • September 1993 • $62.00 • (£48.00)
Through extensive research in libraries in the United States, London, and Jerusalem, John Cooper has become a pioneer in the field of Jewish culinary history. He was a lecturer at the first Oxford Symposium on Jewish Food and at the Spiro Jewish Food Conference. Cooper studied history at Balliol College at Oxford University, where he received an M.A. He is an attorney in London, where he lives with his wife and two children.