LEADER 02143nam  22006131  450 
001 9910788456803321
005 20230126211427.0
010   $a1-4214-0338-2
035   $a(CKB)3240000000065034
035   $a(OCoLC)868974474
035   $a(CaPaEBR)ebrary10790453
035   $a(SSID)ssj0000606351
035   $a(PQKBManifestationID)11390730
035   $a(PQKBTitleCode)TC0000606351
035   $a(PQKBWorkID)10582034
035   $a(PQKB)11594702
035   $a(MiAaPQ)EBC3318740
035   $a(OCoLC)794700415
035   $a(MdBmJHUP)muse785
035   $a(Au-PeEL)EBL3318740
035   $a(CaPaEBR)ebr10790453
035   $a(OCoLC)923196823
035   $a(EXLCZ)993240000000065034
100   $a20110407d2011      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt
182   $cc
183   $acr
200 14$aThe expert cook in enlightenment France /$fSean Takats
210  1$aBaltimore :$cJohns Hopkins University Press,$d2011.
215   $a1 online resource (216 p.) 
225  0$aJohns Hopkins University studies in historical and political science ;$v129th ser., 2
300   $aBibliographic Level Mode of Issuance: Monograph
311   $a1-4214-0283-1 
320   $aIncludes bibliographical references (pages [179]-196) and index.
327   $aDefining the cook -- Corrupting spaces -- Pots and pens -- Theorizing the kitchen -- The servant of medicine -- Conclusion.
410  0$aJohns Hopkins University studies in historical and political science ;$v129th ser., 2.
606   $aCooking$zFrance$xHistory$y18th century
606   $aCooking, French$xHistory$y18th century
606   $aCooks$zFrance$xHistory$y18th century
607   $aFrance$xSocial life and customs$y18th century
615  0$aCooking$xHistory
615  0$aCooking, French$xHistory
615  0$aCooks$xHistory
676   $a641.5944
700   $aTakats$b Sean$f1974-$01540719
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910788456803321
996   $aThe expert cook in enlightenment France$93792506
997   $aUNINA