| Record ID | marc_loc_updates/v38.i27.records.utf8:4744588:1273 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i27.records.utf8:4744588:1273?format=raw |
LEADER: 01273cam a2200325 a 4500
001 97031785
003 DLC
005 20100702131538.0
008 970910s1998 ilua b 001 0 eng
010 $a 97031785
020 $a0226706842 (alk. paper)
040 $aDLC$cDLC$dDLC
041 1 $aeng$hfre
043 $ae-fr---$ae-it---
050 00 $aTX719$b.R3755 1998
082 00 $a641.5945/0902$221
100 1 $aRedon, Odile.
240 10 $aGastronomie au Moyen Age.$lEnglish
245 14 $aThe medieval kitchen :$brecipes from France and Italy /$cOdile Redon, Françoise Sabban, Silvano Serventi ; translated by Edward Schneider ; original drawings by Patricia Glee Smith.
260 $aChicago :$bUniversity of Chicago Press,$cc1998.
300 $axvii, 285 p. :$bill. (some col.) ;$c25 cm.
504 $aIncludes bibliographical references (p. 257-259) and index.
650 0 $aCooking, French$xHistory$yTo 1500.
650 0 $aCooking, Italian$xHistory$yTo 1500.
650 0 $aCooking, Medieval.
650 0 $aFood habits$zFrance$xHistory$yTo 1500.
650 0 $aFood habits$zItaly$xHistory$yTo 1500.
700 1 $aSabban, Françoise.
700 1 $aServenti, Silvano.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/uchi053/97031785.html