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020 |a9781315565309|q(e-book : PDF)
020 |a9781317186410|q(e-book: Mobi)
020 |a9781317186427|q(e-book: ePub)
020 |z9781472441836|q(hardback)
020 |z9781138307032|q(paperback)
024 7 |a10.4324/9781315565309 |2doi
035 |a(OCoLC)948604018
041 |aeng
049 |aTürk Tarih Kurumu Kütüphanesi
050 4|aTP370|b.T37 2016
082 04|a664|bT215
245 02|aA taste of progress :|bfood at international and world exhibitions in the nineteenth and twentieth centuries /|cedited by Nelleke Teughels [and] Peter Scholliers.
264 1|aLondon ;|aNew York :|bRoutledge,|c2016.
300 |a1 online resource (220 pages)
500 |a"First published 2015 by Ashgate Publishing"--t.p. verso.
505 0 |apt. 1. Culinary nation-building -- pt. 2. National appropriation -- pt. 3. Culinary encounters : food, identity and cultural mediation -- pt. 4. Catering to the world.
650 0|aFood industry and trade|xExhibitions|xHistory|y19th century.
650 0|aFood|xExhibitions|xHistory|y19th century.
650 0|aFood industry and trade|xExhibitions|xHistory|y20th century.
650 0|aFood|xExhibitions|xHistory|y20th century.
650 0|aFood service|xHistory|y19th century.
650 0|aFood service|xHistory|y20th century.
700 1 |aSholliers, Peter.
700 1 |aTeughels, Nelleke.
776 08|iPrint version: |z9781472441836|w(DLC) 2015007109
856 40|uhttps://www.taylorfrancis.com/books/9781315565309|zClick here to view.
901 |aTaylor & Francis