| Record ID | marc_records_scriblio_net/part15.dat:114066866:1201 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part15.dat:114066866:1201?format=raw |
LEADER: 01201cam 22002778a 4500
001 2005007198
003 DLC
005 20051118130755.0
008 050311s2005 nyu 000 0 eng
010 $a 2005007198
020 $a0415311454 (hardback)
020 $a0415311462 (pbk.)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX353$b.P46 2005
082 00 $a641.3/009$222
100 1 $aPilcher, Jeffrey M.,$d1965-
245 10 $aFood in world history /$cJeffrey M. Pilcher.
260 $aNew York, NY :$bRoutledge,$cc2005.
263 $a0509
300 $ap. cm.
440 0 $aThemes in world history
505 0 $aIntroduction -- The first world cuisine -- The ingredients of change -- The Columbian exchange -- Sugar, spice, and blood -- Nouvelle cuisines -- Moral and political economies -- The taste of modernity -- The industrial kitchen -- Cuisine and nation-building -- Empires of food -- Migrant cuisines -- The global palate -- Guns and butter -- The green revolution -- Mcdonaldization and its discontents -- Culinary pluralism.
650 0 $aFood$xHistory.
650 0 $aFood supply$xHistory.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip059/2005007198.html