000 02229cam a2200493Mi 4500
001 ocn794700415
003 OCoLC
005 20240726105413.0
008 110407s2011 mdua obd 001 0 eng d
010 _z2011009234
040 _aCN8ML
_beng
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016 7 _a015994368
_2Uk
020 _a9781421403380
_q((electronic)l(electronic)ctronic)
043 _ae-fr---
050 0 4 _aTX719
_b.E974 2011
049 _aMAIN
100 1 _aTakats, Sean,
_d1974-
_e1
245 1 0 _aThe expert cook in enlightenment France /Sean Takats.
260 _aBaltimore :
_bJohns Hopkins University Press,
_c(c)2011.
300 _a1 online resource (x, 203 pages) :
_billustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _adata file
_2rda
504 _a2
505 0 0 _aDefining the cook --
_tCorrupting spaces --
_tPots and pens --
_tTheorizing the kitchen --
_tThe servant of medicine --
_tConclusion.
530 _a2
_ub
650 0 _aCooks
_zFrance
_xHistory
_y18th century.
650 0 _aCooking
_zFrance
_xHistory
_y18th century.
650 0 _aCooking, French
_xHistory
_y18th century.
650 0 _aCulture.
650 0 _aMedicine
_xHistory
_y18th century.
650 1 2 _aCooking
_xhistory
650 2 2 _aCulture
650 2 2 _aFood
_xhistory
650 2 2 _aProfessional Role
_xhistory
650 2 2 _aHistory, 18th Century
653 _aMulti-User
655 1 _aElectronic Books.
856 4 0 _uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=600974&site=eds-live&custid=s3260518
_zClick to access digital title | log in using your CIU ID number and my.ciu.edu password
942 _cOB
_D
_eEB
_hTX
_m2011
_QOL
_R
_x
_8NFIC
_2LOC
994 _a92
_bNT
999 _c99215
_d99215
902 _a1
_bCynthia Snell
_c1
_dCynthia Snell