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008 201223s2021 enk ob 101 0 eng
020 |a9781003054412|q(ebook)
020 |a1003054412
020 |qelectronic book
020 |a9781000390964|q(electronic bk.)
020 |a1000390969|q(electronic bk.)
020 |a1000390918|qelectronic book
020 |a9781000390919|qelectronic book
020 |z9780367515584|q(hardback)
035 |a(OCoLC)1228912170
035 |a(OCoLC-P)1228912170
040 |aOCoLC-P|beng|erda|cOCoLC-P
041 |aeng
049 |aTürk Tarih Kurumu Kütüphanesi
050 00|aTX360.E8|bI58 2021
072 7|aHIS|x010000|2bisacsh
072 7|aHIS|x054000|2bisacsh
072 7|aCKB|x041000|2bisacsh
072 7|aHBJD|2bicssc
082 00|a394.1/2094|223
111 2 |aInternational Commission for Research into European Food History (Symposium)|n(15th :|d2019 :|cFrance),|jauthor.
245 10|aFood history :|ba feast of the senses in Europe, 1750 to the present /|cedited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins.
250 |a1st edition.
264 1|aAbingdon ;|aNew York :|bRoutledge,|c2021.
300 |a1 online resource.
336 |atext|btxt|2rdacontent
337 |acomputer|bn|2rdamedia
338 |aonline resource|bnc|2rdacarrier
490 1 |aRoutledge studies in modern history
520 |a"This book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Putting all of the senses on the agenda of food history for the first time, this book is for scholars of food history, food studies and food culture, as well as social and cultural historians"--|cProvided by publisher.
588 |aOCLC-licensed vendor bibliographic record.
650 0|aFood habits|zEurope|xHistory|vCongresses.
650 0|aFood|xSensory evaluation|vCongresses.
650 0|aFood industry and trade|zEurope|vCongresses.
650 7|aHISTORY / Europe / General|2bisacsh
650 7|aHISTORY / Social History|2bisacsh
650 7|aCOOKING / History|2bisacsh
700 1 |aVabre, Sylvie,|eeditor.
700 1 |aBruegel, Martin,|d1960-|eeditor.
700 1 |aAtkins, P. J.|q(Peter J.),|eeditor.
856 40|3Taylor & Francis|uhttps://www.taylorfrancis.com/books/9781003054412
856 42|3OCLC metadata license agreement|uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
901 |aTaylor & Francis