| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:885911502:1464 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:885911502:1464?format=raw |
LEADER: 01464cam a2200349Ia 4500
001 012988653-X
005 20120820121308.0
008 110408s2011 enkab b 001 0 eng d
016 7 $a015795199$2Uk
020 $a9781861898685
020 $a1861898681
035 $a(PromptCat)99945808269
035 0 $aocn712117472
040 $aBTCTA$beng$cBTCTA$dYDXCP$dNLE$dUKMGB$dAAL$dBWX$dMIX$dVP@$dCDX
050 4 $aSB367$b.L36 2011
082 04 $a641.3463$222
100 1 $aLanza, Fabrizia.
245 10 $aOlive :$ba global history /$cFabrizia Lanza.
260 $aLondon :$bReaktion Books,$c2011.
300 $a125 p. :$bill. (some col.), col. maps ;$c21 cm.
490 1 $aEdible
504 $aIncludes bibliographical references (p. 115-116), list of websites and associations (p. 117-118) and index.
505 0 $aThe ancient roots of the olive -- Ointments, anointments and holy oil : the olive in ritual -- Harvesting, pressing and curing -- The olive meets the New World -- Good fat and bad fat : the Mediterranean diet -- Recipes.
520 $aA global selection of recipes featuring olives and olive oil showcases the fruit's culinary diversity. Featuring a wealth of historical detail, this book will be a popular addition to all food lovers' bookshelves.
650 0 $aOlive.
650 0 $aOlive$xHistory.
650 0 $aCooking (Olives)
655 7 $aHistory.$2fast
830 0 $aEdible.
899 $a415_565774
988 $a20111130
906 $0OCLC