| LEADER 01910cam 22397 a 4500 |
| 001 1690 |
| 003 ULIBM |
| 005 20190911100033. |
| 006 m o d |
| 007 cr un ---uuuu |
| 008 020909s2003 nyuabo obe 001 0deng |
| 020 ^z0684805677 (v. 3 : alk paper |
| 020 ^z0684805669 (v. 2 : alk paper |
| 020 ^z0684805650 (v. 1 : alk paper |
| 020 ^z0684805685 (set : alk. paper |
| 020 ^a0684314169 (electronic book |
| 020 ^a9780684314167 (electronic book |
| 035 ^a(OCoLC)6129850 |
| 040 ^aMiFhGG^cMiFhG |
| 050 4 ^aGT285 |
| 082 04 ^a394.12097303^22 |
| 245 00 ^aEncyclopedia of food and culture^h[electronic resource] /^cSolomon H. Katz, editor in chief ; William Woys Weaver, associate editor |
| 260 ^aNew York, N.Y. :^bCharles Scribner's Sons,^cc2003 |
| 300 ^a1 online resource (3 v.) :^bill., maps, photos |
| 490 0 ^aGale eBook |
| 504 ^aIncludes bibliographical references and index |
| 520 ^aA three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers |
| 650 0 ^aFood^vEncyclopedias |
| 650 0 ^aFood habits^vEncyclopedias |
| 700 1 ^aWeaver, William Woys,^d1947 |
| 700 1 ^aKatz, Solomon H.,^d1939 |
| 710 2 ^aGale (Firm |
| 776 08 ^iPrint version:^tEncyclopedia of food and culture.^dNew York, N.Y. : Charles Scribner's Sons, c2003^z068480568 |
| 856 40 ^uhttps://link.gale.com/apps/pub/0PFP/GVRL?sid=gale_marc&u=thmsu^zAvailable via Gale eBooks. Click here to acces |
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