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|a 1842172271
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|a 978-1-84217-227-8
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|a eng
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|a Cooking up the past :
|b food and culinary practices in the Neolithic and Bronze Age Aegean /
|c edited by Christopher Mee and Josette Renard.
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| 260 |
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|a Oxford :
|b Oxbow Books ;
|a Oakville, CT :
|b The David Brown Book Co.,
|c 2007.
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| 300 |
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|a x, 379 p. :
|b ill., map ;
|c 24 cm.
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| 336 |
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|2 rdacontent
|a text
|b txt
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| 337 |
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|2 rdamedia
|a unmediated
|b n
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| 338 |
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| 500 |
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|a " ... , a colloquium was held in the Université Blaise Pascal in Clermont-Ferrand in April 2004. The papers examined sites from Macedonia in the north down to Crete in the south and covered not only the Neolithic and Early Bronze Age but extended into the Middle and Late Bronze Age and Classical period as well ... -- (preface).
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| 504 |
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|a Includes bibliographical references
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| 546 |
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|a Contributions in English and French
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| 590 |
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|a a0607
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|a r0508
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|a Clermont-Ferrand 2004
|g Kongresse und Tagungen C
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|a Ägäis und Kreta
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| 650 |
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|a Ernährung und Küche
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| 700 |
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|a Mee, C. B.
|q (Christopher Brian)
|9 17556
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| 700 |
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|a Renard, Josette,
|c Prof.
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