000			02252nam a2200409 i 4500
001			ebr10759226
003			CaPaEBR
006			m o d
007			cr cn|||||||||
008			120920t20132013caua ob 001 0 eng|d
020			_z9780520266452
020			_a9780520954915 (e-book)
040			_aCaPaEBR _beng _erda _epn _cCaPaEBR
035			_a(OCoLC)858655770
050	1	4	_aTX645 _b.L325 2013eb
082	0	4	_a641.5 _223
100	1		_aLaudan, Rachel, _d1944-
245	1	0	_aCuisine and empire : _bcooking in world history / _cRachel Laudan.
264		1	_aBerkeley, California : _bUniversity of California Press, _c[2013]
264		4	_c�2013
300			_a1 online resource (483 pages) : _billustrations.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
440		0	_aCalifornia studies in food and culture ; _v43
504			_aIncludes bibliographical references and index.
505	0		_aMastering grain cookery, 2,000-300 B.C.E -- The barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of eastern Asia, 200 B.C.E.-800 C.E -- Islam transforms the cuisines of central and west Asia, 800-1650 C.E -- Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E -- Prelude to modern cuisines: Europe, 1650-1840 -- Modern cuisines in the industrializing regions, 1810-1920 -- The globalization of modern cuisines, 1920-2000.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
650		0	_aCooking _xHistory.
650		0	_aFood habits _xHistory.
650		0	_aFood _xSocial aspects.
655		0	_aElectronic books.
776	0	8	_iPrint version: _aLaudan, Rachel. _tCuisine and empire : cooking in world history. _dBerkeley, California : University of California Press, [2013] _hxiv, 464 pages _kCalifornia studies in food and culture ; 43 _z9780520266452 _w(DNAL)1103760 _w(DLC)10759226
797	2		_aebrary.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10759226 _zAn electronic book accessible through the World Wide Web; click to view
999			_c119968 _d119968