LEADER 00918nam0-22003251i-450 001 990007511020403321 005 20190510140953.0 035 $a000751102 035 $aFED01000751102 035 $a(Aleph)000751102FED01 035 $a000751102 100 $a20030814d1929----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $aa-------001yy 200 1 $aL'Aquila$fLuigi Serra 210 $aBergamo$cIstituto italiano d'arti grafiche editore$d1929 215 $a142 p.$cill.$d26 cm 225 1 $aCollezione di monografie illustrate$hSerie 1$iItalia artistica$v99 610 0 $aL'Aquila 700 1$aSerra,$bLuigi$f<1881?-1940>$07137 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990007511020403321 952 $aCons.3 D-05-099$bIst.2268$fILFGE 952 $aARCH B 2661$b1321$fFARBC 959 $aILFGE 959 $aFARBC 996 $aL'Aquila$9683336 997 $aUNINA LEADER 01296nam 2200421 450 001 9910158630803321 005 20160722091859.0 010 $a1-5026-2450-8 035 $a(CKB)3710000001010177 035 $a(MiAaPQ)EBC5404911 035 $a(EXLCZ)993710000001010177 100 $a20180620d2017 ay 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aGiuseppe Verdi $ecomposer /$fDaniel Snowman 210 1$aNew York :$cCavendish Square Publishing,$d[2017] 215 $a1 online resource (144 pages) $cillustrations, maps 225 1 $aHistory makers 311 $a1-5026-2449-4 320 $aIncludes bibliographical references (pages 139-140) and index. 330 $aExamines the famous composer's life, including his false claims that he grew up a poor peasant. 410 0$aHistory makers. 606 $aComposers$zItaly$vBiography$vJuvenile literature 608 $aBiographies.$2lcgft 615 0$aComposers 676 $a782.1092 676 $aB 700 $aSnowman$b Daniel$0609869 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910158630803321 996 $aGiuseppe Verdi$92892366 997 $aUNINA LEADER 04626nam 2201021 450 001 9910809521903321 005 20230803222108.0 010 $a0-520-95934-5 024 7 $a10.1525/9780520959347 035 $a(CKB)2550000001351401 035 $a(EBL)1711036 035 $a(SSID)ssj0001332885 035 $a(PQKBManifestationID)11857195 035 $a(PQKBTitleCode)TC0001332885 035 $a(PQKBWorkID)11377122 035 $a(PQKB)11624462 035 $a(MiAaPQ)EBC1711036 035 $a(DE-B1597)519924 035 $a(OCoLC)890089872 035 $a(DE-B1597)9780520959347 035 $a(Au-PeEL)EBL1711036 035 $a(CaPaEBR)ebr10927560 035 $a(CaONFJC)MIL641419 035 $a(EXLCZ)992550000001351401 100 $a20140909h20142014 uy 0 101 0 $aeng 135 $aur|nu---|u||u 181 $ctxt 182 $cc 183 $acr 200 00$aFood in time and place$b[electronic resource] $ethe American Historical Association companion to food history /$fedited by Paul Freedman, Joyce E. Chaplin, and Ken Albala 210 1$aOakland, California :$cUniversity of California Press,$d2014. 210 4$d©2014 215 $a1 online resource (421 p.) 300 $aDescription based upon print version of record. 311 0 $a0-520-27745-7 311 0 $a1-322-10168-X 327 $tFront matter --$tContents --$tList of Illustrations --$tAcknowledgments --$tPreface --$tIntroduction: Food History as a Field --$t1. Premodern Europe --$t2. China --$t3. India --$t4. Out of Africa: A Brief Guide to African Food History --$t5. Middle Eastern Food History --$t6. Latin American Food between Export Liberalism and the Vía Campesina --$t7. Food and the Material Origins of Early America --$t8. Food in Recent U.S. History --$t9. Influence, Sources, and African Diaspora Foodways --$t10. Migration, Transnational Cuisines, and Invisible Ethnics --$t11. The French Invention of Modern Cuisine --$t12. Restaurants --$t13. Cookbooks as Resources for Social History --$t14. The Revolt against Homogeneity --$t15. Food and Popular Culture --$t16. Post-1945 Global Food Developments --$tContributors --$tIndex 330 $aFood and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures-from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization. 606 $aFood$xHistory 606 $aFood habits$xHistory 606 $aFood and Beverages$xhistory 610 $aamerican historical association. 610 $aancient mediterranean. 610 $abasic human needs. 610 $acolonization. 610 $aconquest. 610 $acrops. 610 $aculinary. 610 $acultural history. 610 $afamines. 610 $afood and cuisine. 610 $afood and hunger. 610 $afood and popular culture. 610 $afood culture. 610 $afood history. 610 $afood supply. 610 $afood. 610 $afrench food. 610 $agastronomy. 610 $ageography. 610 $aglobalization. 610 $ahaute cuisine. 610 $ahistorical research on food. 610 $ahistory of food. 610 $ahistory. 610 $aimmigration. 610 $amedieval food. 610 $anutrition. 610 $apublic health. 610 $aregional histories. 610 $asocial history. 610 $atypes of cuisine. 610 $aworld history. 615 0$aFood$xHistory. 615 0$aFood habits$xHistory. 615 2$aFood and Beverages$xhistory. 676 $a641.309 702 $aFreedman$b Paul H.$f1949- 702 $aChaplin$b Joyce E. 702 $aAlbala$b Ken$f1964- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910809521903321 996 $aFood in time and place$94121160 997 $aUNINA