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003    OCoLC 
005    20160527040806.7 
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008    121124t20122012nyu     o     001 0 eng d 
019    828717244|a898326644|a902947588 
020    9780231527880|q(electronic book) 
020    0231527888|q(electronic book) 
020    1322481253|q(e-book) 
020    9781322481258|q(e-book) 
020    |z9780231157322|q(cloth ;|qalkaline paper) 
020    |z0231157320|q(cloth ;|qalkaline paper) 
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035    (OCoLC)818814893|z(OCoLC)828717244|z(OCoLC)898326644
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037    22573/ctt462qqz|bJSTOR 
037    958A3591-A281-41E0-8C66-B552AB9C659C|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
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041 1  eng|hita 
049    RIDW 
050  4 TX645 .M6613 2012 
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082 04 641.3009|a641.5 
090    TX645 .M6613 2012 
100 1  Montanari, Massimo,|d1949-|0https://id.loc.gov/authorities
       /names/n81065223|eauthor. 
240 10 Riposo della polpetta e altre storie intorno al cibo.
       |lEnglish|0https://id.loc.gov/authorities/names/
       n2012046343 
245 10 Let the meatballs rest, and other stories about food and 
       culture /|cMassimo Montanari ; translated by Beth Archer 
       Brombert. 
264  1 New York :|bColumbia University Press,|c[2012] 
264  4 |c©2012 
300    1 online resource (xi, 178 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Arts and Traditions of the Table: Perspectives on Culinary
       History 
500    Includes index. 
505 0  Things and ideas -- The status of food -- Adventures in 
       cooking -- The gastronomy of hunger -- Flavors -- Pleasure
       and health -- The beautiful and the good -- Convivial 
       rituals -- Table practices and manners -- "Identity" 
       declined in the plural. 
520    Focusing on the selection, preparation, and mythology of 
       food, Montanari shows that cooking not only is a decisive 
       part of our cultural heritage but also communicates 
       essential information about our material and intellectual 
       well-being. From the invention of basic bread making to 
       chocolate's reputation for decadence, he positions food 
       culture as a lens through which we can plot changes in 
       historical values and social and economic trends. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Cooking|xHistory.|0https://id.loc.gov/authorities/subjects
       /sh2008101722 
650  0 Cooking|0https://id.loc.gov/authorities/subjects/
       sh2010008400|xPhilosophy.|0https://id.loc.gov/authorities/
       subjects/sh99005065 
650  0 Food habits|xHistory.|0https://id.loc.gov/authorities/
       subjects/sh2008103984 
650  0 Food habits|0https://id.loc.gov/authorities/subjects/
       sh85050275|xPhilosophy.|0https://id.loc.gov/authorities/
       subjects/sh99005065 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Cooking|xPhilosophy.|2fast|0https://id.worldcat.org/fast/
       2014906 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 Philosophy.|2fast|0https://id.worldcat.org/fast/1060777 
655  4 Electronic books. 
700 1  Brombert, Beth Archer,|0https://id.loc.gov/authorities/
       names/n82138244|etranslator. 
776 08 |iPrint version:|aMontanari, Massimo, 1949-|sRiposo della 
       polpetta e altre storie intorno al cibo. English.|tLet the
       meatballs rest, and other stories about food and culture.
       |dNew York : Columbia University Press, [2012]
       |z9780231157322|w(DLC)  2012021330|w(OCoLC)794366442 
830  0 Arts and traditions of the table.|0https://id.loc.gov/
       authorities/names/n2001000537 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=502984|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160607|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID