| Record ID | marc_loc_2016/BooksAll.2016.part42.utf8:208934643:2162 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part42.utf8:208934643:2162?format=raw |
LEADER: 02162cam a2200493 i 4500
001 2015484411
003 DLC
005 20151022095208.0
008 140211s2013 fr a g b 101 0 fre d
010 $a 2015484411
020 $a9782868205506 (pbk.)
020 $a286820550X (pbk.)
035 $a(OCoLC)ocn871237110
040 $aAUXAM$beng$erda$cAUXAM$dTZT$dOCLCO$dTJC$dOCLCA$dOCLCQ$dOCLCO$dOCLCF$dCHVBK$dOCL$dOCLCO$dDLC
042 $alccopycat
050 00 $aPQ283$b.C85 2013
245 03 $aLa cuisine de l'œuvre au XIXe siècle :$bregards d'artistes et d'écrivains /$csous la direction de Éléonore Reverzy et Bertrand Marquer.
246 3 $aCuisine de l'œuvre au 19e siècle
246 3 $aCuisine de l'œuvre au dix-neuvième siècle
264 1 $aStrasbourg :$bPresses universitaires de Strasbourg,$c[2013]
300 $a248 pages :$billustrations (some color) ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aConfigurations littéraires
500 $aContains papers originally presented at a conference held October 13-15, 2011 in Strasbourg.
504 $aIncludes bibliographical references and index.
650 0 $aFrench literature$y19th century$xHistory and criticism$vCongresses.
650 0 $aGastronomy in literature$vCongresses.
650 0 $aFood in literature$vCongresses.
650 7 $aFood in literature.$2fast$0(OCoLC)fst00930837
650 7 $aFrench literature.$2fast$0(OCoLC)fst00934688
650 7 $aGastronomy in literature.$2fast$0(OCoLC)fst00938907
648 7 $a1800 - 1899$2fast
655 7 $aConference papers and proceedings.$2fast$0(OCoLC)fst01423772
655 7 $aCriticism, interpretation, etc.$2fast$0(OCoLC)fst01411635
650 7 $aErnährung.$2gnd$0(DE-588)7540224-5
650 7 $aMahlzeit.$2gnd$0(DE-588)4136926-9
650 7 $aNahrung.$2gnd$0(DE-588)4232369-1
650 7 $aLiteratur.$2gnd$0(DE-588)4035964-5
650 7 $aFranzösisch.$2gnd$0(DE-588)4113615-9
700 1 $aReverzy, Éléonore,$eeditor.
700 1 $aMarquer, Bertrand,$eeditor.
830 0 $aConfigurations littéraires.