Defining culinary authority [electronic resource] : the transformation of cooking in France, 1650-1830 / Jennifer J. Davis.
By: Davis, Jennifer J.
Contributor(s): ebrary, Inc.
Material type:
BookPublisher: Baton Rouge : Louisiana State University Press, 2013Description: x, 246 p.Subject(s): Gastronomy -- France -- History | Cooks -- France -- History | Cooking -- France -- History | Food habits -- France -- History | Cooking, French | Cookbooks | France -- Social life and customsGenre/Form: Electronic books.Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
|---|---|---|---|---|---|---|---|---|
E-book
|
IUKL Library | Subscripti | http://site.ebrary.com/lib/kliuc/Doc?id=10632289 | 1 | Available |
Total holds: 0
Includes bibliographical references and index.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
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