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000730781 020__ $$z9780520277458
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000730781 05014 $$aTX353$$b.F644 2014eb
000730781 08204 $$a641.309$$223
000730781 24500 $$aFood in time and place$$h[electronic resource] :$$bthe American Historical Association companion to food history /$$cedited by Paul Freedman, Joyce E. Chaplin, and Ken Albala.
000730781 264_1 $$aOakland, California :$$bUniversity of California Press,$$c2014.
000730781 264_4 $$c©2014
000730781 300__ $$a1 online resource (420 pages) :$$billustrations
000730781 336__ $$atext$$2rdacontent
000730781 337__ $$acomputer$$2rdamedia
000730781 338__ $$aonline resource$$2rdacarrier
000730781 506__ $$aAccess limited to authorized users.
000730781 588__ $$aDescription based on print version record.
000730781 650_0 $$aFood$$xHistory.
000730781 650_0 $$aFood habits$$xHistory.
000730781 7001_ $$aFreedman, Paul,$$d1949-$$eeditor.
000730781 7001_ $$aChaplin, Joyce E.,$$eeditor.
000730781 7001_ $$aAlbala, Ken,$$d1964-$$eeditor.
000730781 77608 $$iPrint version:$$tFood in time and place : the American Historical Association companion to food history.$$dOakland, California : University of California Press, c2014$$z9780520277458$$w2014014666
000730781 85280 $$bebk$$hEbrary Academic Complete
000730781 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10927560$$zOnline Access
000730781 909CO $$ooai:library.usi.edu:730781$$pGLOBAL_SET
000730781 980__ $$aEBOOK
000730781 980__ $$aBIB
000730781 982__ $$aEbook
000730781 983__ $$aOnline