000			01504nam a2200373Ia 4500
001			ebr10367786
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			090917s2010 vtu sb 001 0 eng d
010			_z 2009037548
020			_z9780754664277 (hardback)
020			_z9781409401155 (ebook)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)731667666
050	1	4	_aPN721 _b.R447 2010eb
245	0	0	_aRenaissance food from Rabelais to Shakespeare _h[electronic resource] : _bculinary readings and culinary histories / _cedited by Joan Fitzpatrick.
260			_aBurlington, VT : _bAshgate, _c2010.
300			_aviii, 171 p.
504			_aIncludes bibliographical references and index.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2011. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aEuropean literature _yRenaissance, 1450-1600 _xHistory and criticism.
650		0	_aFood in literature.
650		0	_aFood habits in literature.
650		0	_aCooking in literature.
650		0	_aFood _zEurope _xHistory.
650		0	_aFood habits _zEurope _xHistory.
650		0	_aCookbooks _zEurope _xHistory.
650		0	_aCooking _zEurope _xHistory.
655		7	_aElectronic books. _2local
700	1		_aFitzpatrick, Joan.
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10367786 _zAn electronic book accessible through the World Wide Web; click to view
999			_c213023 _d213023