000 01884nam a2200421 i 4500
001 0000198965
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006 m o d |
007 cr cn|||||||||
008 160824t20131999nyua o 001 0 eng d
020 _z9780231111553
020 _a9780231544092 (e-book)
035 _a(MiAaPQ)ebr11242238
040 _aMiAaPQ
_beng
_erda
_epn
_cMiAaPQ
_dMiAaPQ
050 4 _aTX353
_b.F536 2013eb
082 0 4 _a641.3/009
_221
100 1 _aFlandrin, Jean-Louis,
_d1931-2001,
_eauthor.
245 1 0 _aFood :
_ba culinary history from Antiquity to the present /
_cunder the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and four others].
264 1 _aNew York :
_bColumbia University Press,
_c2013.
264 4 _c©1999
300 _a1 online resource (560 pages) :
_billustrations
336 _atext
_2rdacontent
337 _acomputer
_2rdamedia
338 _aonline resource
_2rdacarrier
500 _aIncludes index.
588 _aDescription based on print version record.
590 _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650 0 _aFood
_xHistory.
650 0 _aFood habits
_xHistory.
655 4 _aElectronic books.
700 1 _aMontanari, Massimo,
_d1949-
_eauthor.
700 1 _aSonnenfeld, Albert,
_eauthor.
700 1 _aBotsford, Clarissa,
_etranslator.
776 0 8 _iPrint version:
_aFlandrin, Jean-Louis.
_tFood : a culinary history from Antiquity to the present.
_dNew York : Columbia University Press, 2013, c1999
_happroximately 560 pages
_z9780231111553
_w99034859
797 2 _aProQuest (Firm)
856 4 0 _uhttp://site.ebrary.com/lib/daystar/Doc?id=11242238
_zAn electronic book accessible through the World Wide Web; click to view
908 _a170314
942 0 0 _cEB
999 _c188098
_d188098