LEADER 01154nam a2200277 i 4500 001 991000566429707536 005 20020506132341.0 008 940520s1909 fr ||| | fre 035 $ab10718989-39ule_inst 035 $aEXGIL147841$9ExL 040 $aBiblioteca Interfacoltà$bita 041 0 $afrelat 100 1 $aVitruvius Pollio$08237 245 10$aVitruve /$cAuguste Choisy 260 $aParis :$bImprimerie-Librairie Lahure,$c1909 300 $a2 v. ;$c28 cm. 500 $a1 : Analyse ; 2 : Texte et traduction livres 1.-6. ; 3 : Texte et traduction livres 7.-10. - 4 tomi rilegati in 2 volumi (Vol. 1.: t.1. e 4.; vol. 2.: t.2.-3.). - Testo orig. a fronte. 650 4$aVitruvio Pollione. De architectura 700 1 $aChoisy, Auguste$eauthor$4http://id.loc.gov/vocabulary/relators/aut$08003 740 0 $aDe architectura 907 $a.b10718989$b02-04-14$c28-06-02 912 $a991000566429707536 945 $aLE002 Fondo Brown 308/I-II$g1$iLE002-6855N-6856N$lle002$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i10815715$z28-06-02 996 $aVitruve$91455300 997 $aUNISALENTO 998 $ale002$b01-01-94$cm$da $e-$ffre$gfr $h0$i1 LEADER 03354nam 2200577 a 450 001 9910963328903321 005 20191030193400.0 010 $a9781444344653 010 $a144434465X 035 $a(CKB)3710000000503615 035 $a(EBL)4041682 035 $a(MiAaPQ)EBC693789 035 $a(OCoLC)759159372 035 $a(MiAaPQ)EBC7147406 035 $a(Au-PeEL)EBL7147406 035 $a(Au-PeEL)EBL693789 035 $a(CaPaEBR)ebr10494722 035 $a(CaONFJC)MIL324053 035 $a(Perlego)1011231 035 $a(EXLCZ)993710000000503615 100 $a20110526d2012 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHow food made history /$fB.W. Higman 205 $a1st ed. 210 $aChichester, West Sussex ;$aMalden, Mass. $cWiley-Blackwell$d2012 215 $a1 online resource (x, 265 pages) $cillustrations, maps 300 $aDescription based upon print version of record. 311 08$a9781444344660 311 08$a1444344668 320 $aIncludes bibliographical references and index. 327 $aPrologue: Questions of choice? -- Making the ancient world food map -- The origins of domestication, agriculture, and urbanization -- Food worlds at 5000 BP -- Seven claims -- Genetic modification, ancient and modern -- Prohibitions and taboos -- Geographical redistribution -- Three claims -- Forest gardens -- Crop farming landscapes -- Industrialized agriculture -- 327 $aFive claims -- Hunting -- Herding -- -Fishing -- Two claims -- Ancient preservation -- Ancient processing -- Modern milling -- Packaging -- Freezing and chilling -- Milk, butter, yoghurt, and cheese -- Three claims -- Ancient trades -- Modern trades -- The global supermarket -- Two claims -- Cooks -- Cooking -- Eating places -- Meals and mealtimes -- 327 $aCuisine, high and low -- The origins of cuisines -- Megaregions and pan-ethnicity -- Global foods -- Three claims and counterclaims -- Nutrition and diet -- Stature -- Obesity -- Dieting -- Denial -- Vegetarianism -- Famine -- Famine foods -- Survival strategies -- Food aid -- Impact -- Two claims -- Conclusion: Cornucopia or Pandora's Box? 330 $a"Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food"--$cProvided by publisher. 606 $aFood habits$xHistory 606 $aFood$xSocial aspects$xHistory 615 0$aFood habits$xHistory. 615 0$aFood$xSocial aspects$xHistory. 676 $a394.1/209 700 $aHigman$b B. W.$f1943-$01133568 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910963328903321 996 $aHow food made history$94353830 997 $aUNINA