MARC record from Internet Archive

LEADER: 02031cam a2200301 a 4500
001 2007023292
003 DLC
005 20080917091220.0
008 070604s2007 caua b s001 0 eng
010 $a 2007023292
020 $a9780520254763 (alk. paper)
020 $a0520254767 (alk. paper)
035 $a(OCoLC)ocn138342566
035 $a(OCoLC)138342566
040 $aDLC$cDLC$dBAKER$dBTCTA$dC#P$dYDXCP$dIAK$dBWK$dDLC
050 00 $aTX353$b.F668 2007
082 00 $a641.3$222
245 00 $aFood :$bthe history of taste /$cedited by Paul Freedman.
260 $aBerkeley :$bUniversity of California Press,$cc2007.
300 $a368 p. :$bill. (some col.) ;$c27 cm.
440 0 $aCalifornia studies in food and culture ;$v21
500 $a"Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso.
504 $aIncludes bibliographical references (p. 358-361) and index.
505 00 $gIntroduction:$tA new history of cuisine /$rPaul Freedman --$tHunter-gatherers and the first farmers: the evolution of taste in prehistory /$rAlan K. Outram --$tThe good things that lay at hand: tastes of ancient Greece and Rome /$rVeronika Grimm --$tThe quest for perfect balance: taste and gastronomy in imperial China /$rJoanna Waley-Cohen --$tThe pleasures of consumption: the birth of medieval Islamic cuisine /$rH. D. Miller --$tFeasting and fasting: food and taste in Europe in the Middle Ages /$rC. M. Woolgar --$tNew worlds, new tastes: food fashions after the Renaissance /$rBrian Cowan --$tThe birth of the modern consumer age: food innovations from 1800 /$rHans J. Teuteberg --$tChefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries /$rAlain Drouard --$tDining out: the development of the restaurant /$rElliott Shore --$tNovelty and tradition: the new landscape for gastronomy /$rPeter Scholliers.
650 0 $aFood$xHistory.
650 0 $aFood habits$xHistory.
700 1 $aFreedman, Paul H.,$d1949-
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0719/2007023292.html