Normal view MARC view ISBD view

Defining culinary authority

Davis, Jennifer J., 1974-

Defining culinary authority the transformation of cooking in France, 1650-1830 / [electronic resource] : Jennifer J. Davis. - Baton Rouge : Louisiana State University Press, 2013. - x, 246 p.

Includes bibliographical references and index.

Electronic reproduction.
Palo Alto, Calif. :
ebrary,
2013.
Available via World Wide Web.
Access may be limited to ebrary affiliated libraries.

ISBN:

LCCN:

Subjects--Topical Terms:
Gastronomy--History.--France
Cooks--History.--France
Cooking--History.--France
Food habits--History.--France
Cooking, French.
Cookbooks.

Subjects--Geographic Terms:
France--Social life and customs.

Index Terms--Genre/Form:
Electronic books.

LC Class. No.: TX637 / .D35 2013eb

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)