Food: a culinary history from antiquity to the present

Book Cover
Average Rating
Publisher:
Columbia University Press,
Pub. Date:
c1999.
Language:
English
Description
Description Not Provided
Also in This Series
More Like This
More Copies In LINK+
Loading LINK+ Copies...
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID2d0b67e0-1b93-0932-6a7c-e26735387271
Grouping Titlefood a culinary history from antiquity to the present
Grouping Authorunder the direction of jean louis flandrin and mas
Grouping Categorybook
Last Grouping Update2019-09-12 01:49:14AM
Last Indexed2019-10-21 02:08:18AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value0
accelerated_reader_reading_level0
auth_author2Flandrin, Jean Louis.
Montanari, Massimo, 1949-
Sonnenfeld, Albert.
author2-roleFlandrin, Jean Louis.
Montanari, Massimo,1949-
Sonnenfeld, Albert.
author_display
available_at_catalogCentral
North Natomas
Valley Hi-North Laguna
detailed_location_catalogCentral
North Natomas
Valley Hi-North Laguna
display_description
format_catalogBook
format_category_catalogBooks
id2d0b67e0-1b93-0932-6a7c-e26735387271
isbn9780231111546
item_details
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
ils:.b10183917.i80101367Valley Hi-North Laguna641.09 H673 19991falsefalseOn Shelfvala
ils:.b10183917.i72041134Central641.09 H673 19991falsefalseOn Shelfcena
ils:.b10183917.i3066648xNorth Natomas641.09 H673 19991falsefalseOn Shelfnnta
itype_catalogAdult Book Non-Fiction
last_indexed2019-10-21T09:08:18.367Z
lexile_score-1
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_catalog641.09 H673 1999
owning_library_catalogSacramento Public Library
owning_location_catalogCentral
North Natomas
Valley Hi-North Laguna
primary_isbn9780231111546
publishDate1999
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b10183917BookBooksEnglishColumbia University Press, c1999.xviii, 592 p., [20] p. of plates : ill. ; 27 cm.
recordtypegrouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b10183917.i80101367On ShelfOn Shelffalsetruetruetruefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 15, 18, 19, 20, 22, 24, 26, 31, 32, 33, 34, 36, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 12011
ils:.b10183917.i72041134On ShelfOn Shelffalsetruetruetruefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 15, 18, 19, 20, 22, 24, 26, 31, 32, 33, 34, 36, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 12011
ils:.b10183917.i3066648xOn ShelfOn Shelffalsetruetruetruefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 15, 18, 19, 20, 22, 24, 26, 31, 32, 33, 34, 36, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 12011
seriesEuropean perspectives
series_with_volumeEuropean perspectives|
subject_facetFood -- History
Food habits -- History
title_displayFood : a culinary history from antiquity to the present
title_fullFood : 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_shortFood
title_suba culinary history from antiquity to the present
topic_facetFood
Food habits
History