MARC Record from marc_columbia

LEADER: 02187fam a2200385 a 4500
001 2334845
005 20220616023128.0
008 980730s1999 ilua b 001 0 eng
010 $a 98036867
020 $a0226062538 (alk. paper)
035 $a(OCoLC)39756653
035 $a(OCoLC)ocm39756653
035 $9APK8713CU
035 $a(NNC)2334845
035 $a2334845
040 $aDLC$cDLC$dNNC$dOrLoB-B
050 00 $aTX637$b.B58 1999
082 00 $a641/.01/3$221
100 1 $aBober, Phyllis Pray.$0http://id.loc.gov/authorities/names/n86132777
245 10 $aArt, culture, and cuisine :$bancient and medieval gastronomy /$cPhyllis Pray Bober.
260 $aChicago, Ill :$bThe University of Chicago Press,$c1999.
263 $a9803
300 $axix, 442 pages :$billustrations ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references and index.
505 00 $g1.$tPrehistory --$g2.$tAncient Egypt --$g3.$tMesopotamia --$g4.$tThe Hellenic Experience --$g5.$tHellenistic Transformations --$g6.$tAncient Rome --$g7.$tEarly Middle Ages --$g8.$tLate Gothic International Style --$gAppendix.$tMenus and Recipes.
520 1 $a"In Art, Culture, and Cuisine, Phyllis Pray Bober examines cooking through the dual lens of archaeology and art history. Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time."--BOOK JACKET.
520 8 $a"Art, Culture, and Cuisine describes prehistoric eating in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome: and rituals of the Middle Ages and the "Late Gothic International" period. To satisfy the adventurous reader, Bober has included old menus and recipes with contemporary adaptations."--BOOK JACKET.
650 0 $aGastronomy.$0http://id.loc.gov/authorities/subjects/sh85053492
650 0 $aFood$xHistory.$0http://id.loc.gov/authorities/subjects/sh2008103985
650 0 $aCooking.$0http://id.loc.gov/authorities/subjects/sh2010008400
852 00 $bbar$hTX637$i.B58 1999
852 00 $bglx$hTX637$i.B58 1999
852 80 $bfax$hN7600$iB61