000			01682cam a22003974i 4500
005			20221101184620.0
008			000203s2000 paua b 001 0 eng d
010			_a 00023286
011			_aBIB MATCHES WORLDCAT
020			_a0812235533 _qalk. paper
020			_a9780812235531 _qalk. paper
035			_a(ATU)b10132405
035			_a(DLC) 00023286
035			_a(OCoLC)43520917
040			_aDLC _beng _erda _dATU
042			_apcc
043			_ae-fr---
050	0	0	_aTX719. _bT78 2000
082	0		_a641.594409
100	1		_aTrubek, Amy B., _eauthor. _91037365
245	1	0	_aHaute cuisine : _bhow the French invented the culinary profession / _cAmy B. Trubek.
264		1	_aPhiladelphia, Pa. : _bUniversity of Pennsylvania Press, _c2000.
300			_axi, 178 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 163-171) and index.
505	0		_aThe cuisine -- The emergence of the restaurant -- The British -- Cultural nationalism -- Apostles of hauteness -- Schools, standards, and status -- Culinary expositions in Britain and France -- Epilogue -- French culinary terms -- Classic recipes of French haute cuisine.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, French _xHistory _9373857
650		0	_aGastronomy _xHistory _9373858
907			_a.b10132405 _b11-07-17 _c27-10-15
942			_cB
945			_a641.594409 TRU _g1 _iA250299B _j0 _lcmain _o- _p$39.65 _q- _r- _s- _t0 _u19 _v2 _w0 _x5 _y.i10341274 _z28-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gpau _h0
999			_c1106918 _d1106918