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Culture of the fork : = a brief hist...

Rebora, Giovanni.

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Culture of the fork : = a brief history of food in Europe /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Culture of the fork :/ Giovanni Rebora ; translated by Albert Sonnenfeld.
Reminder of title:	a brief history of food in Europe /
Author:	Rebora, Giovanni.
Published:	New York :Columbia University Press, : c2001.,
Description:	xvii, 196 p. :ill. ;24 cm.
Series:	Arts and traditions of the table
[NT 15003449]:	Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31.
Subject:	Gastronomy. -
Online resource:	http://portal.igpublish.com/iglibrary/search/COLB0001308.html
ISBN:	0231121504 (cloth : alk. paper)

Culture of the fork : = a brief history of food in Europe /
Rebora, Giovanni.

Culture of the fork :a brief history of food in Europe /[electronic resource]Giovanni Rebora ; translated by Albert Sonnenfeld. - New York :Columbia University Press,c2001. - xvii, 196 p. :ill. ;24 cm. - Arts and traditions of the table.

Includes bibliographical references (p. 179-184) and index.

Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31.

ISBN: 0231121504 (cloth : alk. paper)Subjects--Topical Terms:

552357
Gastronomy.

LC Class. No.: TX641 / .R4313 2001

Dewey Class. No.: 394.1/094

Culture of the fork : = a brief history of food in Europe /
LDR:01449cmm 22002534a 4500 001 2151400
008 190325s2001 nyua b 001 0 eng
020 $a 0231121504 (cloth : alk. paper)
040 $a DLC $c DLC $d DLC
041 1 $a eng $h ita
042 $a pcc
043 $a e------
050 0 0 $a TX641 $b .R4313 2001
082 0 0 $a 394.1/094 $2 21
100 1 $a Rebora, Giovanni. $3 758184
240 1 0 $a Civilt{grave}a della forchetta. $l English
245 1 0 $a Culture of the fork : $b a brief history of food in Europe / $c Giovanni Rebora ; translated by Albert Sonnenfeld. $h [electronic resource]
260 $a New York : $b Columbia University Press, $c c2001.
300 $a xvii, 196 p. : $b ill. ; $c 24 cm.
440 0 $a Arts and traditions of the table
504 $a Includes bibliographical references (p. 179-184) and index.
505 8 $a Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31.
650 0 $a Gastronomy. $3 552357
650 0 $a Food habits $z Europe. $3 758186
650 0 $a Cookery, European. $3 758185
650 0 $a Food $x History. $3 524545
856 4 1 $u http://portal.igpublish.com/iglibrary/search/COLB0001308.html
906 $a 7 $b cbc $c orignew $d 1 $e ocip $f 20 $g y-gencatlg
925 0 $a acquire $b 2 shelf copies $x policy default
955 $a to HLCD pc23 05-18-01; jg05 05-22-01; jg07 05-23-01; to Dewey 05-23-01; aa15 05-23-01 $a ps05 2002-02-14 2 copies rec'd, to CIP ver. $a jf00 2002-03-05; $a jf03 2002-03-08 to Tech 2 for verification $a jg00 2002-03-18 $f jg12 2002-07-22 CIP ver.; $f jg07 2002-07-22; $g jg07 2002-07-22 to BCCD, copy 1 & 2