LEADER 00000cam a2200733Ma 4500 
001    ocn794700415 
003    OCoLC 
005    20160527040912.5 
006    m     o  d         
007    cr |||||||nn|n 
008    110407s2011    mdua    obd   001 0 eng d 
019    868974474|a923196823 
020    9781421403380|q(electronic book) 
020    1421403382|q(electronic book) 
020    |z1421402831|q(hardcover ;|qalkaline paper) 
020    |z9781421402833|q(hardcover ;|qalkaline paper) 
035    (OCoLC)794700415|z(OCoLC)868974474|z(OCoLC)923196823 
040    CN8ML|beng|epn|cCN8ML|dOCLCQ|dN$T|dYDXCP|dP@U|dOCLCF|dE7B
       |dOCLCO|dCOO|dEBLCP|dOCLCO|dOCLCQ|dOCLCO|dDEBSZ|dOCLCO 
043    e-fr--- 
049    RIDW 
050  4 TX719|b.T253 2011 
072  7 CKB|x000000|2bisacsh 
082 04 641.5944|222 
090    TX719|b.T253 2011 
100 1  Takats, Sean,|d1974-|0https://id.loc.gov/authorities/names
       /n2011023672 
245 14 The expert cook in enlightenment France /|cSean Takats. 
264  1 Baltimore :|bJohns Hopkins University Press,|c2011. 
264  3 Baltimore, Md. :|bProject MUSE,|c2012. 
300    1 online resource (x, 203 pages :) :|billustrations 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
500    OldControl:muse9781421403380. 
504    Includes bibliographical references (pages 179-196) and 
       index. 
505 0  Defining the cook -- Corrupting spaces -- Pots and pens --
       Theorizing the kitchen -- The servant of medicine -- 
       Conclusion. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
648  7 18th century|2fast 
648  7 1700 - 1799|2fast 
650  0 Cooks|0https://id.loc.gov/authorities/subjects/sh85032173
       |zFrance|0https://id.loc.gov/authorities/names/n79006404-
       781|xHistory|y18th century.|0https://id.loc.gov/
       authorities/subjects/sh2002006124 
650  0 Cooking|0https://id.loc.gov/authorities/subjects/
       sh2010008400|zFrance|0https://id.loc.gov/authorities/names
       /n79006404-781|xHistory|y18th century.|0https://id.loc.gov
       /authorities/subjects/sh2002006124 
650  0 Cooking, French|xHistory|0https://id.loc.gov/authorities/
       subjects/sh2009121801|y18th century.|0https://id.loc.gov/
       authorities/subjects/sh2002012474 
650  7 Cooks.|2fast|0https://id.worldcat.org/fast/878051 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 Cooking, French.|2fast|0https://id.worldcat.org/fast/
       1753313 
650  7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
       1007815 
651  0 France|xSocial life and customs|y18th century.|0https://
       id.loc.gov/authorities/subjects/sh92005863 
651  7 France.|2fast|0https://id.worldcat.org/fast/1204289 
655  0 Electronic books. 
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
655  7 Dictionaries.|2lcgft|0https://id.loc.gov/authorities/
       genreForms/gf2014026086 
655  7 Dictionaries.|2fast|0https://id.worldcat.org/fast/1423826 
776 08 |iPrint version:|aTakats, Sean.|tExpert Cook in 
       Enlightenment France.|dBaltimore : Johns Hopkins 
       University Press, ©2014|z9781421402833 
830  0 Johns Hopkins University studies in historical and 
       political science ;|0https://id.loc.gov/authorities/names/
       n42703159|v129th ser., 2. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=600974|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