LEADER 01469cam0-22004691i-450- 001 990000769400403321 005 20060510102721.0 035 $a000076940 035 $aFED01000076940 035 $a(Aleph)000076940FED01 035 $a000076940 100 $a20020821d1982----km-y0itay50------ba 101 0 $aita 105 $aa-------001yy 200 1 $aCucina, cultura, società$fa cura di Luciano Bonanni e Giancarlo Ricci$gfoto di Giancarlo Corsi e Fabrizio Garghetti 210 $aBrescia$cShakespeare & company$dstampa1982 215 $a263 p.$cill.$d24 cm 300 $aA questo volume ha collaborato la documentazione scientifica ed. di Bologna 300 $aRelazioni presentate al Convegno tenuto a Passariano nel 1982 610 0 $aCucina 610 0 $aArte culinaria 610 0 $aAlimentazione$aAspetti socioculturali 610 0 $aArte culinaria 610 0 $aCucina 676 $a641.5 676 $a306.4 702 1$aBonanni,$bLuciano 702 1$aCorsi,$bGiancarlo 702 1$aCorsi,$bGiancarlo 702 1$aRicci,$bGiancarlo 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000769400403321 952 $a394.1 BON 1$b7006$fBFS 952 $aST.MED.MOD. 5387$bST.MED.MOD. 10150$fFLFBC 952 $aGEN B 129$bINV.13543A$fFARBC 952 $aGEN B 130$bINV.13543B$fFARBC 959 $aFARBC 959 $aBFS 959 $aFLFBC 996 $aCucina, cultura, società$9350284 997 $aUNINA LEADER 01103nam a22002651i 4500 001 991003415899707536 005 20030120112459.0 008 031111s1952 fr |||||||||||||||||fre 035 $ab12423312-39ule_inst 035 $aARCHE-045660$9ExL 040 $aDip.to Lingue$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 082 04$a944.04 100 1 $aMichelet, Jules$0160263 245 10$aHistoire de la revolution française /$cJules Michelet ; édition établie et commentée par Gerard Walter 260 $aParis :$bGallimard,$cc1952 300 $a2 v. ;$c18 cm 440 0$aBibliothèque de la Pléiade 700 1 $aWalter, Gérard 907 $a.b12423312$b02-04-14$c13-11-03 912 $a991003415899707536 945 $aLE012 848.7 MIC 1$cV. 1$g1$i2012000151284$lle012$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i12844664$z13-11-03 945 $aLE012 848.7 MIC 2$cV. 2$g1$i2012000151277$lle012$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i12844676$z13-11-03 996 $aHistoire de la revolution française$9148525 997 $aUNISALENTO 998 $ale012$b13-11-03$cm$da $e-$ffre$gfr $h0$i2