| 000 | 01212nam a2200301 i 4500 | ||
|---|---|---|---|
| 003 | CSPC | ||
| 005 | 20250603111241.0 | ||
| 008 | 250522s2022 nyua b 001 0 eng d | ||
| 020 | _a9781984659507 | ||
| 040 |
_cCSPC _aCSPC _beng _erda |
||
| 082 | 0 | 4 |
_a641.57 _bG219 |
| 245 | 0 | 0 | _aGastronomy and the dining experience. |
| 250 | _a2nd edition. | ||
| 264 | 1 |
_aNew York : _b3G E-Learning, _c2022. |
|
| 300 |
_axii, 445 pages : _bcolor illustrations ; _c26 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aGastronomy: general concepts -- Early people and civilizations -- The environment as determining human diet -- Cuisine and culture -- Molecular gastronomy -- Wine gastronomy -- Northern and southern Europeans -- East Asians -- Southeast Asians and Pacific Islanders. | |
| 650 | 4 | _aGastronomy. | |
| 650 | 4 | _aDining customs. | |
| 650 | 4 | _aCulinary arts. | |
| 650 | 4 | _aFood culture. | |
| 710 | 1 | _a3G E-Learning. | |
| 942 |
_2ddc _n0 _cBK _h641.57 _iG219 _kCIR _m2022 |
||
| 999 |
_c29665 _d29665 |
||