|
|
|
|
| LEADER |
00000cam a22000008a 4500 |
| 005 |
20230526151005.0 |
| 008 |
051024s2005 nyu b 001 0 eng |
| 010 |
|
|
|a 2005013776
|
| 011 |
|
|
|a BIB MATCHES WORLDCAT
|
| 020 |
|
|
|a 9781845200602 (cloth)
|
| 020 |
|
|
|a 1845200608 (cloth)
|
| 020 |
|
|
|a 1845200616 (pbk.)
|
| 035 |
|
|
|a (DLC) 2005013776
|
| 035 |
|
|
|a (OCoLC)60401747
|
| 040 |
|
|
|a DLC
|d FMlbTMQ
|
| 042 |
|
|
|a pcc
|
| 050 |
0 |
0 |
|a TX651
|b .T39 2005
|
| 082 |
0 |
0 |
|a 641.3
|2 22
|
| 245 |
0 |
4 |
|a The taste culture reader :
|b experiencing food and drink /
|c edited by Carolyn Korsmeyer.
|
| 246 |
3 |
|
|a Experiencing food and drink
|
| 250 |
|
|
|a English ed.
|
| 263 |
|
|
|a 0508
|
| 264 |
|
1 |
|a New York :
|b Berg,
|c 2005.
|
| 300 |
|
|
|a ix, 421 p. :
|c 24 cm.
|
| 490 |
1 |
|
|a Sensory formations,
|x 1741-4725
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 505 |
0 |
0 |
|t Introduction : perspectives on taste --
|g 1.
|t On taste --
|g 2.
|t Chemical senses : taste and smell --
|g 3.
|t Culinary themes and variations --
|g 3a.
|t Flavor principles : some applications --
|g 4.
|t Retrieving tastes : two sources of cuisine --
|g 5.
|t The high and the low : culinary culture in Asia and Europe --
|g 6.
|t Taste of luxury, taste of necessity --
|g 7.
|t Colonial Creoles : the formation of tastes in early America --
|g 7a.
|t Hoppin' John --
|g 8.
|t Tasty meals and bitter gifts --
|g 9.
|t Salt : the edible rock --
|g 10.
|t Sweetness and meaning --
|g 11.
|t Spices : tastes of paradise --
|g 12.
|t Thick sauce : remarks on the social relations of the Songhay --
|g 13.
|t Food as divine medicine --
|g 14.
|t Food with saints --
|g 15.
|t Zen and the art of tea --
|g 16.
|t Living Ramadan : fasting and feasting in Morocco --
|g 17.
|t Bitter herbs and unleavened bread (from the Passover Haggadah) --
|g 18.
|t Feasting with dead souls --
|g 19.
|t Of the standard of taste --
|g 20.
|t Objective and subjective senses : the sense of taste --
|g 21.
|t Rasa : delight of the reason --
|g 22.
|t Pleasures of the proximate senses : eating, taste, and culture --
|g 23.
|t Of gastronomes and guides --
|g 24.
|t Champagne and caviar : Soviet kitsch --
|g 25.
|t Place matters --
|g 26.
|t Tasting problems and errors of perception --
|g 27.
|t On the Zeedijk --
|g 28.
|t The Madeleine --
|g 29.
|t The breast of Aphrodite --
|g 30.
|t Synesthesia, memory, and the taste of home --
|g 31.
|t Food and emotion --
|g 32.
|t The pale yellow glove --
|g 32a.
|t Christmas cake --
|g 32b.
|t Sunshine cake --
|g 33.
|t Artificial flavours --
|g 33a.
|t Rainbow delight cake --
|g 34.
|t Taste in an age of convenience : from frozen food to meals in 'the matrix' --
|g 35.
|t The play's the thing : dining out in the new Russia --
|g 36.
|t Identity and the global stew --
|g 37.
|t But is it authentic? : culinary travel and the search for the "genuine article" --
|t Succulent selection : a select bibliography of 50 further readings.
|
| 650 |
|
0 |
|a Cooking.
|9 341496
|
| 650 |
|
0 |
|a Food.
|9 318000
|
| 650 |
|
0 |
|a Beverages.
|9 314502
|
| 700 |
1 |
|
|a Korsmeyer, Carolyn.
|9 1041629
|
| 830 |
|
0 |
|a Sensory formations series
|9 249014
|
| 907 |
|
|
|a .b11050305
|b 19-04-21
|c 27-10-15
|
| 942 |
|
|
|c B
|
| 945 |
|
|
|a 641.3 TAS
|g 1
|i A402748B
|j 0
|l cmain
|o -
|p $140.94
|q -
|r -
|s -
|t 0
|u 20
|v 3
|w 1
|x 2
|y .i12346275
|z 29-10-15
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 641_300000000000000_TAS
|7 0
|9 284583
|a C
|b C
|c cmain
|d 2015-10-29
|g 140.94
|i i12346275
|l 22
|m 11
|o 641.3 TAS
|p A402748B
|r 2022-09-19 00:00:00
|s 2022-08-25
|t 1
|v 140.94
|w 2021-10-31
|y B
|
| 998 |
|
|
|a (2)b
|a (2)c
|b 06-04-16
|c m
|d a
|e -
|f eng
|g nyu
|h 4
|
| 999 |
|
|
|c 1162480
|d 1162480
|
