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Food: a culinary history from antiquity to the present

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Publisher:
Columbia University Press,
Pub. Date:
c1999.
Language:
English
Description
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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 Update2020-07-29 21:02:29PM
Last Indexed2020-08-07 02:38:28AM

Solr Details

accelerated_reader_point_value0
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auth_author2Flandrin, Jean Louis.
Montanari, Massimo, 1949-
Sonnenfeld, Albert.
author2-roleFlandrin, Jean Louis.
Montanari, Massimo,1949-
Sonnenfeld, Albert.
author_display
available_at_catalogCentral
Valley Hi-North Laguna
detailed_location_catalogCentral
Valley Hi-North Laguna
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id2d0b67e0-1b93-0932-6a7c-e26735387271
isbn9780231111546
item_details
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ils:.b10183917.i72041134Central641.09 H673 19991falsefalseOn Shelfcenag
ils:.b10183917.i80101367Valley Hi-North Laguna641.09 H673 19991falsefalseOn Shelfvalag
itype_catalogAdult Book Non-Fiction
last_indexed2020-08-07T09:38:28.016Z
lexile_score-1
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_catalog641.09 H673 1999
owning_library_catalogSacramento Public Library
owning_location_catalogCentral
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.i72041134On ShelfOn Shelffalsetruetruefalsefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39
ils:.b10183917.i80101367On ShelfOn Shelffalsetruetruefalsefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39
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