| Description |
xiii, 173 pages : illustrations ; 24 cm |
| Series |
Selections from the Annales, économies, sociétés, civilisations ; v. 5 |
|
Selections from the Annales, économies, sociétés, civilisations ; v. 5
|
| Contents |
Aymard, M. Toward the history of nutrition. -- Morineau, M. The potato in the eighteenth century. -- Revel, J.A capital city's privileges. -- Hémardinquer, J.-J. The family pig of the ancien régime. -- Frijhoff, W. and Julia, D. The diet in boardings schools at the end of the ancien régime. -- Leclant, J. Coffee and cafés in Paris, 1644-1693. -- Aron, J.-P. The art of using leftovers, Paris, 1850-1900. -- Thuillier, G. Water supplies in nineteenth-century Nivernais. -- Soler, J. The semiotics of food in the Bible. -- Bonnet, J.-C. The culinary system in the Encyclopédie. -- Barthes, R. Toward a psychosociology of contemporary food consumption |
| Analysis |
Food & drinks, to 1977 Readings |
| Notes |
Includes bibliographical references |
|
Volume 5 of selections from the Annales ; economies, societes, civilisations |
| Bibliography |
Includes bibliographical references |
| Subject |
Diet -- History.
|
|
Food -- History.
|
|
Diet -- history.
|
|
Food -- history.
|
| Author |
Forster, Robert, 1926-
|
|
Ranum, Orest A.
|
|
Annales, economies, societes, civilisations
|
| LC no. |
78021920 |
| ISBN |
0801821568 |
|
0801821576 (paperback) |
|
9780801821561 |
|
9780801821578 (paperback) |
|
