000			01982cam a2200373Li 4500
001			ocn861212414
003			OCoLC
005			20240726105426.0
008			131021s2013 caua ob 001 0 eng d
040			_aYDXCP _beng _erda _cYDXCP _dNT
020			_a9780520954915 _q((electronic)l(electronic)ctronic)l((electronic)l(electronic)ctronic)ctronic bk.
050	0	4	_aTX645 _b.C857 2013
049			_aNTA
100	1		_aLaudan, Rachel, _d1944- _e1
245	1	0	_aCuisine and empire _bcooking in world history / _cRachel Laudan.
260			_aBerkeley, Calif. : _bUniversity of California Press, _c(c)2013.
300			_a1 online resource (xiv, 464 pages) _billustrations ; 24. cm.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
490	1		_aCalifornia studies in food and culture ; _v43
504			_a2
505	0	0	_aMastering grain cookery, 2,000-300 B.C.E -- _tThe barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E -- _tBuddhism transforms the cuisines of south and east Asia, 260 B.C.E.-800 C.E -- _tIslam transforms the cuisines of central and west Asia, 800-1650 C.E -- _tChristianity transforms the cuisines of Europe and the Americas, 100-1650 C.E -- _tPrelude to modern cuisines: Northern Europe, 1650-1840 -- _tModern cuisines: the expansion of middling cuisines, 1810-1920 -- _tModern cuisines: the globalization of modern cuisines, 1920-2000.
530			_a2 _ub
650		0	_aCooking _xHistory.
650		0	_aFood habits _xHistory.
650		0	_aFood _xSocial aspects.
655		1	_aElectronic Books.
856	4	0	_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=640157&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 _m2013 _QOL _R _x _8NFIC _2LOC
994			_a11 _bNT
999			_c99907 _d99907
902			_a1 _bCynthia Snell _c1 _dCynthia Snell