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000316870 010__ $$a  2005007198
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000316870 020__ $$a0415311462 (pbk.)
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000316870 035__ $$a316870
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000316870 05000 $$aTX353$$b.P46 2006
000316870 08200 $$a641.3/009$$222
000316870 1001_ $$aPilcher, Jeffrey M.,$$d1965-
000316870 24510 $$aFood in world history /$$cJeffrey M. Pilcher.
000316870 260__ $$aNew York, NY :$$bRoutledge,$$c2006.
000316870 300__ $$aviii, 132 p. ;$$c24 cm.
000316870 440_0 $$aThemes in world history
000316870 504__ $$aIncludes bibliographical references and index.
000316870 50500 $$gIntroduction --$$tThe first world cuisine --$$tThe ingredients of change --$$tThe Columbian exchange --$$tSugar, spice, and blood --$$tNouvelle cuisines --$$tMoral and political economies --$$tThe taste of modernity --$$tThe industrial kitchen --$$tCuisine and nation-building --$$tEmpires of food --$$tMigrant cuisines --$$tThe global palate --$$tGuns and butter --$$tThe green revolution --$$tMcDonaldization and its discontents --$$tCulinary pluralism.
000316870 650_0 $$aFood$$xHistory.
000316870 650_0 $$aFood supply$$xHistory.
000316870 85200 $$bgen$$hTX353$$i.P46$$i2006
000316870 85641 $$3Table of contents$$uhttp://www.loc.gov/catdir/toc/ecip059/2005007198.html
000316870 85642 $$3Publisher description$$uhttp://www.loc.gov/catdir/enhancements/fy0654/2005007198-d.html
000316870 909CO $$ooai:library.usi.edu:316870$$pGLOBAL_SET
000316870 980__ $$aBIB
000316870 980__ $$aBOOK
000316870 994__ $$aC0$$bISE