| Record ID | marc_loc_2016/BooksAll.2016.part21.utf8:73184790:778 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part21.utf8:73184790:778?format=raw |
LEADER: 00778cam a2200241 a 4500
001 91140120
003 DLC
005 20100623082612.0
008 910411s1989 fr b 000 0 fre
010 $a 91140120
020 $a2226038337
040 $aDLC$cDLC$dDLC
043 $ae-fr---
050 00 $aTX637$b.C35 1989
082 00 $a641/.01/30904$220
100 1 $aCapatti, Alberto,$d1944-
245 13 $aLe goût du nouveau :$borigines de la modernité alimentaire /$cAlberto Capatti.
260 $aParis :$bA. Michel,$cc1989.
300 $a303 p. ;$c23 cm.
504 $aIncludes bibliographical references (p. 289-[304]).
650 0 $aGastronomy$xHistory$y20th century.
650 0 $aFood habits$zFrance$xHistory$y20th century.
650 0 $aCooking, French$xHistory$y20th century.