Davis, Jennifer J.,  1974- <br/><br/>
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. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2013. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>LCCN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Gastronomy--History.--France<br/>Cooks--History.--France<br/>Cooking--History.--France<br/>Food habits--History.--France<br/>Cooking, French.<br/>Cookbooks.
<br/><br/><label>Subjects--Geographic Terms: </label><br/>France--Social life and customs.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX637  / .D35 2013eb