000			02118cam a22004098a 4500
005			20211104025919.0
008			071009s2007 cau b 001 0 eng
010			_a 2006100930
011			_aBIB MATCHES WORLDCAT
020			_a9780520247833 (cloth : alk. paper)
024	8		_a2577441
035			_a(ATU)b11262606
035			_a(DLC) 2006100930
035			_a(OCoLC)76961284
040			_aDLC
041	1		_aeng _hita
043			_ama-----
050	0	0	_aTX725.A65 _bZ3613 2007
082	0	0	_a641.5939/49 _222
100	1		_aZaouali, Lilia, _d1960- _9435774
240	1	0	_aIslam a tavola. _lEnglish
245	1	0	_aMedieval cuisine of the Islamic world : _ba concise history with 174 recipes / _cLilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry.
263			_a0709
264		1	_aBerkeley : _bUniversity of California Press, _c2007.
300			_axxiv, 234 p.; _c21 cm.
500			_a"Translated from both the original French version and the published Italian edition of the book"--Pref. to the American edition.
504			_aIncludes bibliographical references and index.
505	0		_aPt. 1. Cultural background and culinary context. Crossroads of the world's cuisines ; Materials, techniques, and terminology -- Pt. 2. The Medieval tradition. Cold appetizers ; Bread and broth ; Sweet-and-sour dishes ; Roasts, meatballs, and sausages ; Meat, poultry, and vegetable stews ; Fish ; Cheese and other dairy dishes ; Soups ; Pasta ; Couscous ; Rice and omelets ; Sauces ; Pastries and jams ; Cheeses, fermented condiments, and wine -- Pt. 3. Contemporary North African cuisine. Meat and poultry ; Fish, sauces, and vegetables ; Soups, pasta, and couscous ; Desserts and condiments.
650		0	_aCooking, Arab _9332649
650		0	_aArabs _xFood _xHistory.
650		0	_aCooking, Medieval _9328603
650		0	_aIslamic cooking _9338354
907			_a.b11262606 _b11-05-18 _c27-10-15
998			_a(2)b _a(2)c _b11-05-18 _cm _da _feng _gcau _h0
945			_a641.593949 ZAO _g1 _iA401145B _j0 _lcmain _o- _p$26.43 _q- _r- _s- _t0 _u3 _v1 _w0 _x1 _y.i12635893 _z29-10-15
942			_cB
999			_c1178510 _d1178510