000			01758cam a22003614a 4500
001			13896600
005			20131008125600.0
007			Hard bound
008			050311s2006 nyu b 001 0 eng
010			_a 2005007198
020			_a9780415311458
035			_a(OCoLC)ocm58546415
040			_aDLC _cDLC _dBAKER _dC#P _dSYB _dNLGGC _dYDXCP _dDLC
042			_apcc
050	0	0	_aTX353 _b.P46 2006
082	0	0	_a641.3009 _222 _bPI-F
084			_a15.59 _2bcl
100	1		_aPilcher, Jeffrey M _d1965-
245	1	0	_aFood in world history
260			_aLondon _bRoutledge _c2006
300			_aviii,132p. _c24 cm.
440		0	_aThemes in world history
504			_aIncludes bibliographical references and index.
505	0	0	_gIntroduction -- _tThe first world cuisine -- _tThe ingredients of change -- _tThe Columbian exchange -- _tSugar, spice, and blood -- _tNouvelle cuisines -- _tMoral and political economies -- _tThe taste of modernity -- _tThe industrial kitchen -- _tCuisine and nation-building -- _tEmpires of food -- _tMigrant cuisines -- _tThe global palate -- _tGuns and butter -- _tThe green revolution -- _tMcDonaldization and its discontents -- _tCulinary pluralism.
650		0	_aFood _xHistory.
650		0	_aFood supply _xHistory.
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip059/2005007198.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0654/2005007198-d.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c8413 _d8413