| Record ID | wfm_bk_marc/wfm_bk_marc:654973102:1636 |
| Source | Buffalo State College |
| Download Link | /show-records/wfm_bk_marc/wfm_bk_marc:654973102:1636?format=raw |
LEADER: 01636cam 2200313Ia 4500
001 BSC01-
005 20081125135448.0
008 081103s2009 enkaf b 001 0 eng
020 $a1405181192
020 $a9781405181198
035 $a(OCoLC)268643874
040 $aEUW$cEUW$dOCLCQ$dYBM
049 $aYBMM
090 $aTX353$b.T6413 2009
100 1 $aToussaint-Samat, Maguelonne,$d1926-
240 10 $aHistoire naturelle & morale de la nourriture.$lEnglish
245 12 $aA history of food /$cMaguelonne Toussaint-Samat ; translated by Anthea Bell.
250 $aNew expanded ed.
260 $aChichester, U.K. ;$aMalden, MA :$bWiley-Blackwell,$c2009.
300 $axx, 756 p., [16] p. of plates :$bill. (some col.) ;$c26 cm.
500 $aTranslation of: Histoire naturelle & morale de la nourriture.
505 0 $aCollecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet.
504 $aIncludes bibliographical references (p. 723-732) and index.
520 $aAn exploration and celebration of man's relationship with food from earliest times to the present. Looks at the relationship between particular foods and social behavior, and between dietary habits and methods of cooking.
650 0 $aNutrition$xSocial aspects$xHistory.
650 0 $aFood$xHistory.
650 0 $aFood supply$xHistory.
852 0 $aBSC$bBSCMN$cAYBM$hTX353$i.T6413 2009
994 $aC0$bYBM