Studying Food and Eaters : : A Cocktail of Perspectives and Methods.
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| Superior document: | Update Sciences and Technologies Series |
|---|---|
| : | |
| TeilnehmendeR: | |
| Place / Publishing House: | Versailles : : Quae,, 2023. ©2024. |
| Year of Publication: | 2023 |
| Edition: | 1st ed. |
| Language: | English |
| Series: | Update Sciences and Technologies Series
|
| Online Access: | |
| Physical Description: | 1 online resource (221 pages) |
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| LEADER | 01555nam a22003973i 4500 | ||
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| 001 | 5007383473 | ||
| 003 | MiAaPQ | ||
| 005 | 20240229073849.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 240229s2023 xx o ||||0 eng d | ||
| 020 | |a 9782759236640 |q (electronic bk.) | ||
| 035 | |a (MiAaPQ)5007383473 | ||
| 035 | |a (Au-PeEL)EBL7383473 | ||
| 035 | |a (OCoLC)1416140110 | ||
| 040 | |a MiAaPQ |b eng |e rda |e pn |c MiAaPQ |d MiAaPQ | ||
| 100 | 1 | |a Lepiller, Olivier. | |
| 245 | 1 | 0 | |a Studying Food and Eaters : |b A Cocktail of Perspectives and Methods. |
| 250 | |a 1st ed. | ||
| 264 | 1 | |a Versailles : |b Quae, |c 2023. | |
| 264 | 4 | |c ©2024. | |
| 300 | |a 1 online resource (221 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Update Sciences and Technologies Series | |
| 588 | |a Description based on publisher supplied metadata and other sources. | ||
| 590 | |a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. | ||
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Fournier, Tristan. | |
| 700 | 1 | |a Bricas, Nicolas. | |
| 700 | 1 | |a Figuié, Muriel. | |
| 776 | 0 | 8 | |i Print version: |a Lepiller, Olivier |t Studying Food and Eaters |d Versailles : Quae,c2023 |
| 797 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a Update Sciences and Technologies Series | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=7383473 |z Click to View |