MARC Record from harvard_bibliographic_metadata

LEADER: 01510nam a2200337 a 4500
001 011742443-9
005 20090121132032.0
008 081103s2009 enkaf b 001 0 eng c
020 $a9781405181198 (hbk.)
020 $a1405181192 (hbk.)
035 0 $aocn268643874
040 $aEUW$cEUW$dOCLCQ$dYBM$dYDXCP$dBKL$dIQU$dEYE$dAGL
041 1 $aeng$hfre
042 $apcc
050 4 $aTX353$b.T6413 2009
070 0 $aTX353$b.T6413 2009
082 04 $a641.3009$222
100 1 $aToussaint-Samat, Maguelonne,$d1926-
240 10 $aHistoire naturelle & morale de la nourriture.$lEnglish
245 12 $aA history of food /$cMaguelonne Toussaint-Samat ; translated by Anthea Bell.
250 $aNew expanded ed.
260 $aChichester, West Sussex, U.K. ;$aMalden, MA :$bWiley-Blackwell,$c2009.
300 $axx, 756 p., [16] p. of plates :$bill. (some col.) ;$c26 cm.
500 $aTranslation of: Histoire naturelle & morale de la nourriture.
504 $aIncludes bibliographical references (p. 723-732) and index.
505 0 $aCollecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet.
650 0 $aNutrition$xSocial aspects$xHistory.
650 0 $aFood$xHistory.
650 0 $aFood supply$xHistory.
988 $a20081114
906 $0OCLC