Food: a culinary history from antiquity to the present

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Publisher:
Columbia University Press,
Pub. Date:
c1999.
Language:
English
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Grouping Information

Grouped Work ID 2d0b67e0-1b93-0932-6a7c-e26735387271
Grouping Title food a culinary history from antiquity to the present
Grouping Author under the direction of jean louis flandrin and mas
Grouping Category book
Last Grouping Update 2019-01-12 01:53:28AM
Last Indexed 2019-05-20 02:03:18AM

Solr Details

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auth_author2 Flandrin, Jean Louis., Montanari, Massimo, 1949-, Sonnenfeld, Albert.
author2-role Flandrin, Jean Louis., Montanari, Massimo,1949-, Sonnenfeld, Albert.
author_display
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id 2d0b67e0-1b93-0932-6a7c-e26735387271
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local_callnumber_catalog 641.09 H673 1999
owning_library_catalog Sacramento Public Library
owning_location_catalog Belle Cooledge, Central, North Natomas
primary_isbn 9780231111546
publishDate 1999
record_details ils:.b10183917|Book|Books||English|Columbia University Press,|c1999.|xviii, 592 p., [20] p. of plates : ill. ; 27 cm.
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series European perspectives
series_with_volume European perspectives|
subject_facet Food -- History, Food habits -- History
title_display Food : a culinary history from antiquity to the present
title_full Food : a culinary history from antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.]
title_short Food :
title_sub a culinary history from antiquity to the present
topic_facet Food, Food habits, History