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010 _a 2013930038
020 _a0316229970
020 _a9780316229975
035 _a(OCoLC)ocn816563566
040 _aCITU LRAC
_beng
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041 _aeng
042 _alccopycat
050 0 0 _aTX645
_b.S47 2013
082 0 4 _a641.509
_223
100 1 _aSitwell, William
_eauthor
_q(William Ronald Sacheverell)
245 1 0 _aA history of food in 100 recipes /
_cWilliam Sitwell.
246 3 _aHistory of food in one hundred recipes
246 3 _aHistory of food in a hundred recipes
250 _aFirst edition
264 1 _aNew York :
_bLittle, Brown,
_c[2013]
264 4 _cc2013
300 _a360 pages:
_billustrations (some color) ;
_c25 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aOriginally published: London : Collins, 2012.
504 _aIncludes bibliographical references (p. 352-354) and index.
520 _aA riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. Culinary expert and BBC television personality Sitwell explores the fascinating history of cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In this book, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. It offers interesting fare for anyone who has wondered about the origins of the methods and recipes we now take for granted.
526 _a600-699
_b641.5
650 0 _aCooking
_xHistory.
650 0 _aFood
_xHistory.
655 7 _aCookbooks.
_2 lcgft
856 4 2 _3Publisher description
_uhttp://www.loc.gov/catdir/enhancements/fy1411/2013930038-d.html
856 4 2 _3Contributor biographical information
_uhttp://www.loc.gov/catdir/enhancements/fy1411/2013930038-b.html
906 _a7
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