000			01617pam a2200349 a 4500
001			39200
003			VKV
005			20241219000146.0
008			030110s2003||||nyuab||||be|||000|0|eng|d
020			_a0684805669 (v. 2)
020			_a0684805685 (set : alk. paper)
040			_aICrlF _cICrlF _dICrlF
082	0	4	_a394.1/2/097303 _221
245	0	0	_aEncyclopedia of food and culture. _nVolume 2, Food production to Nuts / _cSolomon H. Katz, editor in chief ; William Woys Weaver, associate editor.
246	3	0	_aFood
246	3	0	_aFood and culture
260			_aDetroit : _bThomson/Gale, _cc2003.
300			_a614 p. : _bill. (some col.), maps ; _c29 cm.
490	1		_aScribner library of daily life
504			_aIncludes bibliographical references.
520			_aContains over 150 entries that provide information about the essential aspects of food, its history, and its cultural diversity, including articles on people who have been influential in food history. Arranged alphabetically from food production-to-nuts, with maps, illustrations, and sidebars.
521	2		_aYoung Adult _bFollett Library Resources.
650		0	_aFood habits _vEncyclopedias. _938176
650		0	_aFood _vEncyclopedias. _99966
650		7	_aEating customs _vEncyclopedias. _2sears. _938177
650		7	_aFood _vEncyclopedias. _2sears. _99966
700	1		_aKatz, Solomon H., _d1939- _938178
700	1		_aWeaver, William Woys, _d1947- _938179
830		0	_aScribner library of daily life. _938180
942			_2ddc _cBK
999			_c22687 _d22687