001387230 000__ 02924cam\\2200745\a\4500
001387230 001__ 1387230
001387230 003__ OCoLC
001387230 005__ 20220126003117.0
001387230 008__ 730809s1973\\\\nyua\\\\\b\\\\001\0\eng\\
001387230 010__ $$a75160342
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001387230 020__ $$a0812817524
001387230 020__ $$a9780812817522
001387230 035__ $$a(OCoLC)653227
001387230 037__ $$c$15.00
001387230 040__ $$aDLC$$beng$$cDLC$$dTJM$$dMUQ$$dUV$$$dRMC$$dNLM$$dZP2$$dWPG$$dIAK$$dEEM$$dVOV$$dEEK$$dOCLCO$$dOCLCF$$dDEBBG$$dOCLCQ$$dOCLCO$$dCGU$$dOCLCO$$dOCL$$dOCLCO$$dOCLCQ$$dOCLCO$$dKKX$$dOCLCO$$dOCLCA$$dOCLCQ$$dHLS$$dYT6$$dERR$$dOCLCQ$$dPAU$$dSLR$$dOCLCA$$dOCLCQ$$dDCHUA$$dOCLCA$$dOCLCQ$$dOCLCA$$dMMM$$dOCLCO$$dAGL$$dISE
001387230 049__ $$aISEA
001387230 050_0 $$aGT2850$$b.T34
001387230 1001_ $$aTannahill, Reay.
001387230 24510 $$aFood in history /$$cReay Tannahill.
001387230 260__ $$aNew York :$$bStein and Day,$$c1973.
001387230 300__ $$a448 pages :$$billustrations ;$$c24 cm
001387230 336__ $$atext$$btxt$$2rdacontent
001387230 337__ $$aunmediated$$bn$$2rdamedia
001387230 338__ $$avolume$$bnc$$2rdacarrier
001387230 504__ $$aIncludes bibliographical references (pages 399-414) and index.
001387230 5050_ $$apt. 1. The prehistoric world : The course of prehistory ; Food and cooking before 10,000 B.C. ; Changing the face of the earth -- pt. 2. The Near East, Egypt, and Europe, 3000 B.C.-A.D. 1000 : The background ; The first civilizations ; The food of classical Greece ; Imperial Rome ; The silent centuries -- pt. 3. Asia until the Middle Ages, and the Arab world : The influence of the nomads ; Central Asia ; China ; India ; The Arab world -- pt. 4. Europe A.D 1000-1500 : The expansion of Europe ; Supplying the towns ; The medieval table -- pt. 5. The expanding world, 1490-1800 : New worlds and new foods ; The Americas ; Food for the traveler ; A gastronomic grand tour -- pt. 6. The modern world, 1800 until the present day : Industry, science, and food ; The Industrial Revolution ; The food-supply revolution ; The scientific revolution.
001387230 520__ $$aSurveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
001387230 650_0 $$aFood$$xHistory.
001387230 650_0 $$aDinners and dining.
001387230 650_0 $$aCooking.
001387230 650_1 $$aDinners and dining.
001387230 650_2 $$aCooking$$xhistory$$0(DNLM)D003296Q000266
001387230 650_2 $$aDiet$$xhistory$$0(DNLM)D004032Q000266
001387230 650_2 $$aFood$$xhistory$$0(DNLM)D005502Q000266
001387230 650_6 $$aAliments$$0(CaQQLa)201-0001973$$xHistoire.$$0(CaQQLa)201-0378888
001387230 650_6 $$aDîners.$$0(CaQQLa)201-0155203
001387230 650_7 $$aCooking$$2fast$$0(OCoLC)fst01754966
001387230 650_7 $$aDinners and dining.$$2fast$$0(OCoLC)fst00893952
001387230 650_7 $$aFood.$$2fast$$0(OCoLC)fst00930458
001387230 650_7 $$aErnährung$$2gnd$$0(DE-588)4015332-0
001387230 650_7 $$aErnährungsgewohnheit$$2gnd$$0(DE-588)4136846-0
001387230 650_7 $$aEss- und Trinksitte$$2gnd$$0(DE-588)4015556-0
001387230 650_7 $$aGeschichte$$2gnd$$0(DE-588)4020517-4
001387230 650_7 $$aCooking$$xHistory.$$2sears
001387230 655_7 $$aHistory.$$2fast$$0(OCoLC)fst01411628
001387230 7102_ $$aAlma S. Lach Culinary Library.$$5ICU
001387230 852__ $$bgen
001387230 909CO $$ooai:library.usi.edu:1387230$$pGLOBAL_SET
001387230 980__ $$aBIB
001387230 980__ $$aBOOK
001387230 994__ $$aC0$$bISE