000			02289nam a22004577a 4500
001			15227117
003			OSt
005			20210421062822.0
008			080320s2009 enka b 001 0 eng
010			_a 2008012310
020			_a9780521821995 (hardback)
020			_a0521821991 (hardback)
035			_a(OCoLC)ocn213601196
035			_a(OCoLC)213601196 _z(OCoLC)231581042
040			_aDLC _cDLC _dBAKER _dBTCTA _dYDXCP _dOCLCG _dC#P _dBWX _dCDX _dBWK _dEYE _dDLC _beng
041			_aeng
043			_ae-fr---
050	0	0	_aTX719 _b.P56 2009
080			_a641 _bP-65
082	0	0	_a394.1/20944 _222
100	1		_aPinkard, Susan, _d1953-
245	1	2	_aA revolution in taste : _bthe rise of French cuisine, 1650-1800 / _cSusan Pinkard.
260			_aCambridge ; _aNew York : _bCambridge University Press, _c2009.
300			_axv, 317 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references (p. 293-306) and index.
505	0		_aPart I. Before the Culinary Revolution -- 1. The ancient roots of medieval cooking -- 2. Opulence and misery in the Renaissance -- Part II. Towards a New Culinary Aesthetic -- 3. Foundations of change, 1600-1650 -- 4. The French kitchen in the 1650s -- 5. Refined consumption, 1660-1735 -- Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789 -- 6. Simplicity and authenticity -- 7. The revolution in wine.
650		0	_aCooking, French _xHistory _y17th century.
650		0	_aCooking _9467
650		0	_aCulinary _9468
650		0	_aCooking, French _xHistory _y18th century.
650		0	_aFood habits _zFrance _xHistory _y17th century.
650		0	_aFood habits _zFrance _xHistory _y18th century.
653			_aკულინარია
653			_aფრანგული სამზარეულო
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0834/2008012310-b.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0834/2008012310-d.html
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy0834/2008012310-t.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2udc _cBK _e1
999			_c641 _d641