MARC Record from marc_columbia

LEADER: 02138cam a22003974a 4500
001 5003575
005 20221109204745.0
008 040615s2004 ctua b 001 0 eng
010 $a 2004014054
015 $aGBA464916$2bnb
016 7 $a012986045$2Uk
020 $a0313321477
035 $a(OCoLC)ocm55738647
035 $a(NNC)5003575
035 $a5003575
040 $aDLC$cDLC$dUKM$dC#P$dOrLoB-B
042 $apcc
043 $ae------
050 00 $aTX641$b.A33 2004
082 00 $a641.3/0094/0902$222
100 1 $aAdamson, Melitta Weiss.$0http://id.loc.gov/authorities/names/n94103427
245 10 $aFood in medieval times /$cMelitta Weiss Adamson.
260 $aWestport, Conn. :$bGreenwood Press,$c2004.
300 $axxiii, 256 pages :$billustrations ;$c25 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFood through history
504 $aIncludes bibliographical references (p. [239]-244) and indexes.
505 00 $g1.$tFoodstuffs --$g2.$tFood preparation --$g3.$tCuisines by region --$g4.$tEating habits and food ideas --$g5.$tFood and religion --$g6.$tConcepts of diet and nutrition.
520 1 $a"New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what people of the era cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative."--BOOK JACKET.
650 0 $aCooking, Medieval.$0http://id.loc.gov/authorities/subjects/sh96007025
650 0 $aCooking$zEurope$xHistory.
830 0 $aFood through history.$0http://id.loc.gov/authorities/names/n2002103429
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip0419/2004014054.html
852 00 $bglx$hTX641$i.A33 2004
852 00 $bbar$hTX641$i.A33 2004