000			01502nam a2200385Ia 4500
001			ebr10632289
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			120329s2013 lau sb s001 0 eng d
010			_z 2012007904
020			_z9780807145333 (cloth : alk. paper)
020			_z9780807145340 (pdf)
020			_z9780807145357 (epub)
020			_z9780807145364 (mobi)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)847713164
050	1	4	_aTX637 _b.D35 2013eb
100	1		_aDavis, Jennifer J., _d1974-
245	1	0	_aDefining culinary authority _h[electronic resource] : _bthe transformation of cooking in France, 1650-1830 / _cJennifer J. Davis.
260			_aBaton Rouge : _bLouisiana State University Press, _c2013.
300			_ax, 246 p.
504			_aIncludes bibliographical references and index.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aGastronomy _zFrance _xHistory.
650		0	_aCooks _zFrance _xHistory.
650		0	_aCooking _zFrance _xHistory.
650		0	_aFood habits _zFrance _xHistory.
650		0	_aCooking, French.
650		0	_aCookbooks.
651		0	_aFrance _xSocial life and customs.
655		7	_aElectronic books. _2local
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10632289 _zAn electronic book accessible through the World Wide Web; click to view
999			_c52343 _d52343