000			01610cam a22003734a 4500
001			u325444
003			SIRSI
005			20160812065100.0
008			090324s2009 enkaf grb 001 0 eng c
010			_a 2009417192
020			_a9781405181198 (hdbk.)
020			_a1405181192 (hdbk.)
040			_aEUW _cEUW _dOCLCQ _dYBM _dYDXCP _dBKL _dIQU _dEYE _dAGL _dCDX _dVP@ _dDLC
041	1		_aeng _hfre
042			_apcc
050	0	0	_aTX353 _bT68 2009
100	1		_aToussaint-Samat, Maguelonne, _d1926-.
245	1	2	_aA history of food / _cMaguelonne Toussaint-Samat ; translated by Anthea Bell.
246	2		_aHistoire naturelle & morale de la nourriture. _lEnglish
250			_aNew expanded ed.
260			_aChichester, West Sussex, U.K. ; _aMalden, MA : _bWiley-Blackwell, _c2009.
300			_axx, 756 p., [16] p. de láms : _bil. (algunas a col.) ; _c26 cm.
504			_aIncluye referencias bibliográficas (p. 723-732) e índice.
505	0		_aCollecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet.
650		4	_aNutrición _xAspectos sociales _xHistoria.
650		4	_aAlimentos _xHistoria.
650		4	_aAbastecimiento de alimentos _xHistoria.
650		0	_aNutrition _xSocial aspects _xHistory.
650		0	_aFood _xHistory.
650		0	_aFood supply _xHistory.
596			_a9
942			_cLIBRO
999			_c166514 _d166514