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Food and drink in history / edited by Robert Forster and Orest Ranum ; translated [from] the French by Elborg Forster and Patricia M. Ranum.

Contributor(s): Material type: TextTextLanguage: English Original language: French Series: Selections from the Annales, économies, sociétiés, civilisations ; v. 5.Publication details: Baltimore ; London : Johns Hopkins University Press, 1979.Description: xv, 173, [1] p. : ill., 2 maps ; 24 cmISBN:
  • 0801821568 :
  • 0801821576
Subject(s): DDC classification:
  • 641/.09 18
LOC classification:
  • TX353
Contents:
Aymard, M. Toward the history of nutrition. -- Morineau, M. The potato in the eighteenth century. -- Revel, J. A capital city's privileges. -- Hémardinquer, J.-J. The family pig of the ancien régime. -- Frijhoff, W. and Julia, D. The diet in boardings schools at the end of the ancien régime. -- Leclant, J. Coffee and cafés in Paris, 1644-1693. -- Aron, J.-P. The art of using leftovers, Paris, 1850-1900. -- Thuillier, G. Water supplies in nineteenth-century Nivernais. -- Soler, J. The semiotics of food in the Bible. -- Bonnet, J.-C. The culinary system in the Encyclopédie. -- Barthes, R. Toward a psychosociology of contemporary food consumption.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books (30-Day Checkout) Books (30-Day Checkout) Nash Library General Stacks TX353.F59 1 Available 33710000053251

ISBN 0-8018-2157-6 Pbk : £3.75.

WAR, NEWBERY,

Aymard, M. Toward the history of nutrition. -- Morineau, M. The potato in the eighteenth century. -- Revel, J. A capital city's privileges. -- Hémardinquer, J.-J. The family pig of the ancien régime. -- Frijhoff, W. and Julia, D. The diet in boardings schools at the end of the ancien régime. -- Leclant, J. Coffee and cafés in Paris, 1644-1693. -- Aron, J.-P. The art of using leftovers, Paris, 1850-1900. -- Thuillier, G. Water supplies in nineteenth-century Nivernais. -- Soler, J. The semiotics of food in the Bible. -- Bonnet, J.-C. The culinary system in the Encyclopédie. -- Barthes, R. Toward a psychosociology of contemporary food consumption.