000			01560cam a2200373 a 4500
001			268643874
003			OCoLC
005			20190729103538.0
008			081103s2009 enkaf b 001 0 eng c
020			_a9781405181198 _c(hbk.)
020			_a1405181192 _c(hbk.)
035			_a(OCoLC)268643874
040			_aEUW _cEUW _dOCLCQ _dYBM _dYDXCP _dBKL _dIQU _dEYE _dAGL _dOUN
041	1		_aeng _hfre
049			_aEY8Z
050		4	_aTX353 _b.T6413 2009
090			_aTX353 _b.T6413 2009x
100	1		_aToussaint-Samat, Maguelonne, _d1926-
240	1	0	_aHistoire naturelle & morale de la nourriture. _lEnglish.
245	1	2	_aA history of food / _cMaguelonne Toussaint-Samat ; translated by Anthea Bell.
250			_aNew expanded ed.
260			_aChichester, West Sussex, U.K. ; _aMalden, MA : _bWiley-Blackwell, _c2009.
300			_axx, 756 p., [16] p. of plates : _bill. (some col.) ; _c26 cm.
504			_aIncludes bibliographical references (p. 723-732) and index.
505	0		_aCollecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet.
650		0	_aNutrition _xSocial aspects _xHistory.
650		0	_aFood _xHistory.
650		0	_aFood supply _xHistory.
948			_au192043
949			_aTX353 .T6413 2009 _WLC _c1 _hEY8Z _i33039001073450
596			_a1
903			_a14019
999			_c14019 _d14019