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|z 0801821568.
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|a 0801821576 (pbk.)
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|a (OCoLC)04497191
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|a eng
|a fre
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|a TX353
|b .F59
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|a 641/.09
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| 096 |
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|a WA 695 F7391 1979
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| 245 |
0 |
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|a Food and drink in history :
|b selections from the Annales, economies, societes, civilisations, volume 5 /
|c edited by Robert Forster and Orest Ranum ; translated by Elborg Forster and Patricia M. Ranum.
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| 264 |
|
1 |
|a Baltimore :
|b Johns Hopkins University Press,
|c [1979]
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| 264 |
|
4 |
|c ©1979
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| 300 |
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|a xiii, 173 pages ;
|c 24 cm.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references.
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| 505 |
0 |
|
|a Aymard, M. Toward the history of nutrition.--Morineau, M. The potato in the eighteenth century.--Revel, J. A capital city's privileges.--Hemardinquer, J.-J. The family pig of the ancien regime.--Frijhoff, W. and Julia, D. The diet in boarding schools at the end of the ancien regime.--Leclant, J. Coffee and cafes in Paris, 1644-1693.--Aron, J.-P. The art of using leftovers, Paris, 1850-1900.--Thuillier, G. Water supplies in nineteenth-century Nivernais.--Soler, J. The semiotics of food in the Bible.--Bonnet, J.-C. The culinary system in the Encyclopedie.--Barthes, R. Toward a psychosociology of contemporary food consumption.
|
| 650 |
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0 |
|a Food
|x History.
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| 650 |
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0 |
|a Diet
|x History.
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| 650 |
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2 |
|a Food
|x history.
|
| 650 |
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2 |
|a Diet
|x history.
|
| 700 |
1 |
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|a Forster, Robert,
|d 1926-
|
| 700 |
1 |
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|a Ranum, Orest A.
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| 730 |
0 |
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|a Annales (Paris, France : 1946)
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| 999 |
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|a MARS
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| 999 |
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| 952 |
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|p normal
|a Texas A&M University
|b College Station
|c Sterling C. Evans Library
|d Evans: Library Stacks
|t 0
|e TX353 .F59
|h Library of Congress classification
|i unmediated -- volume
|m A14805671049
|
| 998 |
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f |
|a TX353 .F59
|t 0
|l Evans: Library Stacks
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