000 01905nam a22004334a 4500
001 EBC1169294
003 MiAaPQ
005 20240120134748.0
006 m o d |
007 cr cn|||||||||
008 090327s2009 ncuaf sb 001 0 eng d
020 _z9780822388289
020 _z0822388286
020 _z0822338335 (cloth : alk. paper)
020 _z9780822338338 (cloth : alk. paper)
035 _a(MiAaPQ)EBC1169294
035 _a(Au-PeEL)EBL1169294
035 _a(CaPaEBR)ebr10276554
035 _a(CaONFJC)MIL302252
035 _a(OCoLC)850220361
040 _aMiAaPQ
_cMiAaPQ
_dMiAaPQ
041 1 _aeng
_hfre
049 _aNDDP
050 4 _aTX769
_b.K28713 2006
100 1 _aKaplan, Steven L.
240 1 0 _aRetour du Bon Pain.
_lEnglish
245 1 0 _aGood bread is back
_h[electronic resource] :
_ba contemporary history of French bread, the way it is made, and the people who make it /
_cSteven Laurence Kaplan ; translated by Catherine Porter.
260 _aDurham :
_bDuke University Press,
_cc2006.
300 _a368 p., [16] p. of plates :
_bcol. ill.
504 _aIncludes bibliographical references (p. [327]-357) and index.
505 0 _a1. Good Bread: Practices and Discourses -- 2. Bread: The Double Crisis -- 3. White Bread: A Western Story -- 4. The Enemy -- 5. Bakeries and the State -- 6. Bound to Quarrel, Condemned to Get Along: Millers and Bakers -- 7. Rue Monge Rivals and Other Mavericks.
533 _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
546 _aTranslated from the French.
650 0 _aBread
_zFrance.
655 4 _aElectronic books.
710 2 _aProQuest (Firm)
830 0 _ae-Duke books scholarly collection.
856 4 0 _uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1169294
_zClick to View
999 _c94708
_d94708