LEADER 00930nas 2200361 c 450 001 996197979903316 005 20171201185958.0 035 $a(CKB)110978984569599 035 $a(OCoLC)589399662 035 $a(DE-101)976013487 035 $a(DE-599)ZDB2199074-8 035 $a(EXLCZ)99110978984569599 100 $a20050812a19999999 |y | 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aTales from the terminal room $eTFTTR 210 31$aCaversham$cRBA Information Services$d1999- 215 $aOnline-Ressource 311 $a1467-338X 517 3 $aTFTTR 608 $aZeitschrift$2gnd-content 676 $a070 676 $a004 801 0$b8999 801 1$bDE-101 801 2$b9999 906 $aJOURNAL 912 $a996197979903316 996 $aTales from the terminal room$92234281 997 $aUNISA LEADER 02751nam 22006494a 450 001 9911020248803321 005 20251116154153.0 010 $a9786612115950 010 $a9781282115958 010 $a1282115952 010 $a9781444305135 010 $a1444305131 010 $a9781444305142 010 $a144430514X 035 $a(CKB)1000000000719913 035 $a(EBL)428255 035 $a(OCoLC)436260289 035 $a(SSID)ssj0000354322 035 $a(PQKBManifestationID)11270510 035 $a(PQKBTitleCode)TC0000354322 035 $a(PQKBWorkID)10302157 035 $a(PQKB)11476122 035 $a(MiAaPQ)EBC428255 035 $a(Perlego)2748542 035 $a(EXLCZ)991000000000719913 100 $a20090324d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 12$aA history of food /$fMaguelonne Toussaint-Samat ; translated by Anthea Bell 205 $aNew expanded ed. 210 $aChichester, West Sussex, U.K. ;$aMalden, MA $cWiley-Blackwell$d2009 215 $a1 online resource (792 p.) 300 $aDescription based upon print version of record. 311 08$a9781405181198 311 08$a1405181192 320 $aIncludes bibliographical references (p. 723-732) and index. 327 $aCollecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet. 330 $aThe story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and moreTells the story of man's relationship with food from earliest times to the present dayIncludes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up 606 $aNutrition$xSocial aspects$xHistory 606 $aFood$xHistory 606 $aFood supply$xHistory 615 0$aNutrition$xSocial aspects$xHistory. 615 0$aFood$xHistory. 615 0$aFood supply$xHistory. 676 $a394.109 676 $a641.3009 700 $aToussaint-Samat$b Maguelonne$f1926-2018.$0450392 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911020248803321 996 $aA history of food$94421740 997 $aUNINA