LEADER 00000cam a2200445Ia 4500 
001    ocn213601196 
003    OCoLC 
005    20081107014922.0 
008    080320s2009    enka     b    001 0 eng   
010    2008012310 
020    0521821991 (hardback) :|c$32.00 
020    9780521821995 (hardback) 
035    (OCoLC)213601196 
040    DLC|cDLC|dBAKER|dBTCTA|dYDXCP|dOCLCG|dC#P|dBWX|dCDX|dBKL
       |dUtOrBLW 
043    e-fr--- 
049    BKLA 
082 00 394.1/20944|222 
099    394.1209|aP 
100 1  Pinkard, Susan,|d1953- 
245 12 A revolution in taste :|bthe rise of French cuisine, 1650-
       1800 /|cSusan Pinkard. 
246 30 Revolution in taste 
246 30 French cuisine, 1650-1800 
264  1 Cambridge ;|aNew York :|bCambridge University Press,
       |c2009. 
300    xv, 317 pages :|billustrations ;|c24 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (p. 293-306) and 
       index. 
650  0 Cooking, French|xHistory|y17th century. 
650  0 Cooking, French|xHistory|y18th century. 
650  0 Food habits|zFrance|xHistory|y17th century. 
650  0 Food habits|zFrance|xHistory|y18th century. 
856 41 |3Table of contents only|uhttp://www.loc.gov/catdir/
       enhancements/fy0834/2008012310-t.html 
856 42 |3Contributor biographical information|uhttp://www.loc.gov
       /catdir/enhancements/fy0834/2008012310-b.html 
856 42 |3Publisher description|uhttp://www.loc.gov/catdir/
       enhancements/fy0834/2008012310-d.html 
947    zun 
948    MARS 
994    C0|bBKL 
Location CALL # Status Message
 Central 2nd Fl - SST Non-Fiction  394.1209 P    CHECK SHELVES