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- catalog abstract "Throughout history, food has played an important role in the development of a country's culture. This accessible, appealing book examines the relationship between food and history, from prehistoric times to the 21st century.".
- catalog contributor b12978716.
- catalog created "c2004.".
- catalog date "2004".
- catalog date "c2004.".
- catalog dateCopyrighted "c2004.".
- catalog description "First Course: From raw to cooked: prehistory, Mesopotamia, Egypt, China, India -- Second Course: The goddess of grain and the god of the grape: ancient Greece and imperial Rome -- Third Course: Crazy bread and courtly manners: the middle ages, 500-1300 -- Fourth Course: Tea, chocolate, and the printing press: Asia, the Americas, and the first cookbook, 1300-1500 -- Fifth Course: The Columbian exchange: the 16th century -- Sixth Course: Thanksgiving, hutsepot, and haute cuisine: 17th-century America, the Netherlands, Russia, France -- Seventh Course: Election cake and "let them eat cake": the American and French revolutions -- Eighth Course: From coyotes to coca-cola: the 19th century in America -- Ninth Course: Sanitation, nutrition, migration: the 19th century in Europe, Asia, and Africa -- Tenth Course: The purity crusade, cuisine, classique, communal food, and prohibition: the early 20th century in the United States, Europe, and Russia -- Eleventh Course: Soup kitchens, c-rations, and TV dinners: the Depression, World War II, and the Cold War -- Twelfth Course: Revolutions in cuisines and cultures: the 1960s through the next millennium -- Recipes, menus, and ingredients -- Food fables and culinary puzzles -- Holiday history.".
- catalog description "Includes bibliographical references (p. 341-353) and index.".
- catalog description "Throughout history, food has played an important role in the development of a country's culture. This accessible, appealing book examines the relationship between food and history, from prehistoric times to the 21st century.".
- catalog extent "xvii, 364 p. :".
- catalog identifier "0471202800 (Paper)".
- catalog issued "2004".
- catalog issued "c2004.".
- catalog language "eng".
- catalog publisher "Hoboken, N.J. : Wiley, ;".
- catalog subject "641.3/009 21".
- catalog subject "Food History.".
- catalog subject "Food Social aspects.".
- catalog subject "TX353 .C565 2004".
- catalog tableOfContents "First Course: From raw to cooked: prehistory, Mesopotamia, Egypt, China, India -- Second Course: The goddess of grain and the god of the grape: ancient Greece and imperial Rome -- Third Course: Crazy bread and courtly manners: the middle ages, 500-1300 -- Fourth Course: Tea, chocolate, and the printing press: Asia, the Americas, and the first cookbook, 1300-1500 -- Fifth Course: The Columbian exchange: the 16th century -- Sixth Course: Thanksgiving, hutsepot, and haute cuisine: 17th-century America, the Netherlands, Russia, France -- Seventh Course: Election cake and "let them eat cake": the American and French revolutions -- Eighth Course: From coyotes to coca-cola: the 19th century in America -- Ninth Course: Sanitation, nutrition, migration: the 19th century in Europe, Asia, and Africa -- Tenth Course: The purity crusade, cuisine, classique, communal food, and prohibition: the early 20th century in the United States, Europe, and Russia -- Eleventh Course: Soup kitchens, c-rations, and TV dinners: the Depression, World War II, and the Cold War -- Twelfth Course: Revolutions in cuisines and cultures: the 1960s through the next millennium -- Recipes, menus, and ingredients -- Food fables and culinary puzzles -- Holiday history.".
- catalog title "Cuisine and culture : a history of food & people / Linda Civitello.".
- catalog type "History. fast".
- catalog type "text".