000422515 000__ 01326cam\a2200361Ia\4500
000422515 001__ 422515
000422515 005__ 20210513145533.0
000422515 006__ m\\\\\\\\u\\\\\\\\
000422515 007__ cr\cn|||||||||
000422515 008__ 010518s2001\\\\nyua\\\\sb\\\\001\0\eng\d
000422515 010__ $$z  2001032450
000422515 020__ $$z9780231121507
000422515 020__ $$z0231121504 (cloth : alk. paper)
000422515 035__ $$a(CaPaEBR)ebr10183396
000422515 035__ $$a(OCoLC)648290027
000422515 040__ $$aCaPaEBR$$cCaPaEBR
000422515 05014 $$aTX641$$b.R436 2001eb
000422515 08204 $$a394.1/094$$221
000422515 1001_ $$aRebora, Giovanni.
000422515 24510 $$aCulture of the fork$$h[electronic resource] :$$ba brief history of food in Europe /$$cGiovanni Rebora ; translated by Albert Sonnenfeld.
000422515 260__ $$aNew York :$$bColumbia University Press,$$cc2001.
000422515 300__ $$axvii, 196 p. :$$bill.
000422515 4901_ $$aArts and traditions of the table
000422515 504__ $$aIncludes bibliographical references (p. 179-184) and index.
000422515 506__ $$aAccess limited to authorized users.
000422515 650_0 $$aGastronomy.
000422515 650_0 $$aFood habits$$zEurope.
000422515 650_0 $$aCooking, European.
000422515 655_7 $$aElectronic books.$$2lcsh
000422515 830_0 $$aArts and traditions of the table.
000422515 852__ $$bebk
000422515 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10183396$$zOnline Access
000422515 909CO $$ooai:library.usi.edu:422515$$pGLOBAL_SET
000422515 980__ $$aEBOOK
000422515 980__ $$aBIB
000422515 982__ $$aEbook
000422515 983__ $$aOnline