| Record ID | ia:foodhistoryoftas0000unse_b4f1 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodhistoryoftas0000unse_b4f1/foodhistoryoftas0000unse_b4f1_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodhistoryoftas0000unse_b4f1/foodhistoryoftas0000unse_b4f1_meta.mrc |
LEADER: 03995cam 2200793 a 4500
001 ocn165407822
003 OCoLC
005 20211028213404.0
008 070809s2007 enkac b 001 0 eng
010 $a 2007023292
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245 00 $aFood :$bthe history of taste /$cedited by Paul Freedman.
260 $aLondon :$bThames & Hudson,$c2007.
300 $a368 pages :$billustrations (some color), portraits ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 358-361) and index.
505 00 $gIntroduction:$tA new history of cuisine /$rPaul Freedman --$tHunter-gatherers and the first farmers: the evolution of taste in prehistory /$rAlan K. Outram --$tThe good things that lay at hand: tastes of ancient Greece and Rome /$rVeronika Grimm --$tThe quest for perfect balance: taste and gastronomy in imperial China /$rJoanna Waley-Cohen --$tThe pleasures of consumption: the birth of medieval Islamic cuisine /$rH.D. Miller --$tFeasting and fasting: food and taste in Europe in the Middle Ages /$rC.M. Woolgar --$tNew worlds, new tastes: food fashions after the Renaissance /$rBrian Cowan --$tThe birth of the modern consumer age: food innovations from 1800 /$rHans J. Teuteberg --$tChefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries /$rAlain Drouard --$tDining out: the development of the restaurant /$rElliott Shore --$tNovelty and tradition: the new landscape for gastronomy /$rPeter Scholliers.
520 $aPresents the culinary accomplishments of diverse civilizations and the pleasures of dining. This book tells the story of worldwide food traditions.
650 0 $aFood$xHistory.
650 0 $aGastronomy$xHistory.
650 0 $aFood habits$xHistory.
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aGastronomy.$2fast$0(OCoLC)fst00938901
650 07 $aKultur.$0(DE-588)4125698-0$2gnd
650 07 $aSpeise.$0(DE-588)4136283-4$2gnd
650 07 $aKochen.$0(DE-588)4031445-5$2gnd
650 17 $aEetcultuur.$2gtt
650 17 $aGastronomie.$2gtt
650 7 $aMatlagning$xhistoria.$2sao
650 7 $aMatvanor$xhistoria.$2sao
650 07 $aSpeise.$2swd
650 07 $aKultur.$2swd
650 07 $aKochen.$2swd
648 7 $aGeschichte$2swd
655 4 $aAufsatzsammlung.
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
700 1 $aFreedman, Paul,$d1949-
856 $uhttp://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016077580&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA$zInhaltsverzeichnis
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938 $aBaker and Taylor$bBTCP$nBK0007360090
938 $aYBP Library Services$bYANK$n100479459
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