000			02122cam a2200433 i 4500
005			20221101182822.0
008			951108s1996 nyua b 001 0 eng d
010			_a 95026384
011			_aBIB MATCHES WORLDCAT
020			_a0684818574 _qpbk.
020			_a9780684818573 _qpbk.
020			_a0684815664
020			_a9780684815664
035			_a(ATU)b10422250
035			_a(OCoLC)33820387
040			_aDLC _beng _erda _dATU
043			_ae-fr---
050	0	0	_aTX719. _bW47 1996
082	0		_a641.594409
100	1		_aWheaton, Barbara Ketcham, _eauthor. _91031739
245	1	0	_aSavoring the past : _bthe French kitchen and table from 1300 to 1789 / _cBarbara Ketcham Wheaton.
246	3		_aSavouring the past
246	3		_aSavouring the past : _bThe French kitchen and table from 1300 to 1789
250			_aFirst Scribner edition.
264		1	_aNew York : _bScribner, _c1996.
300			_axxi, 341 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 303-326) and index.
505	0	0	_gCh. 1. _tThe Middle Ages -- _gCh. 2. _tCookbooks and Cooking in the Sixteenth Century -- _gCh. 3. _tFestivals, Dining, and Diners in the Sixteenth Century -- _gCh. 4. _tMarkets, Guilds, Ingredients, and New Foods -- _gCh. 5. _tKitchens and Cooks -- _gCh. 6. _tThe Beginnings of Fine Cookery -- _gCh. 7. _tCourt Festivals of Louis XIV -- _gCh. 8. _tMassialot and the Regency -- _gCh. 9. _tFrench Cooks Abroad -- _gCh. 10. _tPastry, Baking, Confectionery, and Table Ornament -- _gCh. 11. _tMid-Eighteenth-Century Trends and Controversies -- _gCh. 12. _tThe Late Eighteenth Century.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, French _xHistory _9373857
651		0	_aFrance _xSocial life and customs _9500416
907			_a.b10422250 _b10-05-19 _c27-10-15
942			_cB
945			_a641.594409 WHE _g1 _iA258163B _j0 _lcmain _o- _p$36.33 _q- _r- _s- _t0 _u13 _v1 _w0 _x2 _y.i1093750x _z28-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1122706 _d1122706