| Record ID | ia:foodinhistory00reay_0 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodinhistory00reay_0/foodinhistory00reay_0_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodinhistory00reay_0/foodinhistory00reay_0_meta.mrc |
LEADER: 02875cam 2200601 a 4500
001 ocm19221976
003 OCoLC
005 20160208042331.0
008 890125t19891988nyua b 001 0 eng
010 $a 89000671
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035 $a(OCoLC)19221976
050 00 $aGT2850$b.T34 1989
082 00 $a641.3/009$219
100 1 $aTannahill, Reay.
245 10 $aFood in history /$cReay Tannahill.
250 $aNew, fully rev. and updated ed., 1st American ed.
260 $aNew York :$bCrown Publishers,$c1989, ℗♭1988.
300 $axvi, 424 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 397-409) and index.
505 0 $aThe prehistoric world -- The Near East, Egypt and Europe 3000 BC-AD 1000 -- Asia until the Middle Ages, and the Arab world -- Europe AD 1000-1492 -- The expanding world 1492-1789 -- The modern world 1789 until the present day.
520 $aA world history of food from prehistoric times to today, tracing how food has influenced human development.
650 0 $aFood$xHistory.
650 0 $aDinners and dining.
650 6 $aAliments$xHistoire.
650 6 $aRepas.
650 7 $aDinners and dining.$2fast$0(OCoLC)fst00893952
650 7 $aFood.$2fast$0(OCoLC)fst00930458
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
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938 $aYBP Library Services$bYANK$n442718
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