000325454 000__ 01356cam\a2200337\a\4500
000325454 001__ 325454
000325454 005__ 20210513120708.0
000325454 008__ 080320s2009\\\\enka\\\\\b\\\\001\0\eng\\
000325454 010__ $$a  2008012310
000325454 019__ $$a231581042
000325454 020__ $$a9780521821995
000325454 020__ $$a0521821991
000325454 035__ $$a(OCoLC)ocn213601196
000325454 035__ $$a325454
000325454 040__ $$aDLC$$cDLC$$dBAKER$$dBTCTA$$dYDXCP$$dOCLCG$$dC#P
000325454 043__ $$ae-fr---
000325454 049__ $$aISEA
000325454 05000 $$aTX719$$b.P56 2009
000325454 08200 $$a394.1/20944$$222
000325454 1001_ $$aPinkard, Susan,$$d1953-
000325454 24512 $$aA revolution in taste :$$bthe rise of French cuisine, 1650-1800 /$$cSusan Pinkard.
000325454 260__ $$aCambridge ;$$aNew York :$$bCambridge University Press,$$c2009.
000325454 300__ $$axv, 317 p. :$$bill. ;$$c24 cm.
000325454 504__ $$aIncludes bibliographical references (p. 293-306) and index.
000325454 650_0 $$aCooking, French$$xHistory$$y17th century.
000325454 650_0 $$aCooking, French$$xHistory$$y18th century.
000325454 650_0 $$aFood habits$$zFrance$$xHistory$$y17th century.
000325454 650_0 $$aFood habits$$zFrance$$xHistory$$y18th century.
000325454 85200 $$bgen$$hTX719$$i.P56$$i2009
000325454 85642 $$3Contributor biographical information$$uhttp://www.loc.gov/catdir/enhancements/fy0834/2008012310-b.html
000325454 85642 $$3Publisher description$$uhttp://www.loc.gov/catdir/enhancements/fy0834/2008012310-d.html
000325454 85641 $$3Table of contents only$$uhttp://www.loc.gov/catdir/enhancements/fy0834/2008012310-t.html
000325454 909CO $$ooai:library.usi.edu:325454$$pGLOBAL_SET
000325454 980__ $$aBIB
000325454 980__ $$aBOOK