![]() ![]() OL8303791W Page_number_confidence 87.15 Pages 290 Partner Innodata Pdf_module_version 0.0.18 Ppi 360 Rcs_key 24143 Republisher_date 20220426121100 Republisher_operator Republisher_time 515 Scandate 20220425072338 Scanner Scanningcenter cebu Scribe3_search_catalog isbn Scribe3_search_id 9780313319624 Tts_version 4. ![]() Urn:lcp:foodinearlymoder0000alba:epub:3f478a32-0a75-4ed7-bbcc-b6835b9d125d Foldoutcount 0 Identifier foodinearlymoder0000alba Identifier-ark ark:/13960/s2rzbqrvf18 Invoice 1652 Isbn 0313319626 Lccn 2002028431 Ocr tesseract 5.0.0-1-g862e Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 0.9891 Ocr_module_version 0.0.15 Ocr_parameters -l eng Old_pallet IA-WL-0000252 Openlibrary_edition Ken Albala is Professor of History at the University of the Pacific, USA and author of many books, including Eating Right in the Renaissance Food in Early. Urn:lcp:foodinearlymoder0000alba:lcpdf:30256413-3916-43fe-b1e4-0699792ac074 In the acknowledgements with which he opens his 2003 study, Food in Early Modern Europe, author Ken Albala claims that his book was an absolute ball to write. ![]() Access-restricted-item true Addeddate 08:12:27 Autocrop_version 0.0.12_books-20220331-0.2 Bookplateleaf 0002 Boxid IA40450923 Camera Sony Alpha-A6300 (Control) Collection_set printdisabled External-identifier The first cookbook manuscripts in England are written in Anglo-Norman. ![]()
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