Ancient Food Technology / (Record no. 19172)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03071nam a22004698i 4500 |
| 001 - CONTROL NUMBER | |
| control field | BRILL9789004475038 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | nllekb |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610104947.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr un uuuua |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 200716s2001 ne sb 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| Canceled/invalid LC control number | 2001267940 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789004475038 |
| Qualifying information | (electronic book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789004096813 |
| Qualifying information | (print) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1163/9789004475038 |
| Source of number or code | DOI |
| 035 ## - SYSTEM CONTROL NUMBER | |
| Canceled/invalid control number | (OCoLC)45742659 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NL-LeKB |
| Transcribing agency | NL-LeKB |
| Description conventions | rda |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP368.6 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HBJD |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HIS |
| Subject category code subdivision | 010000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.009 |
| Edition information | 21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Curtis |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Ancient Food Technology / |
| Statement of responsibility, etc. | Curtis. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Leiden; |
| -- | Boston : |
| Name of producer, publisher, distributor, manufacturer | BRILL, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2001. |
| 300 ## - online resource | |
| Extent | 1 online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Brill Book Archive Part 1, ISBN: 9789004472495 |
| 490 1# - SERIES STATEMENT | |
| Series statement | Technology and Change in History ; |
| Volume/sequential designation | 5 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | List of abbreviations -- List of figures -- List of plates -- List of maps -- Acknowledgements -- Foreword -- Pt. I. Prehistory. Ch. 1. Lower and middle paleolithic periods ; Ch. 2. Upper paleolithic and neolithic periods ; Summary and conclusions to Part One -- Pt. II. Egypt and the Near East. Ch. 3. Egypt I ; Ch. 4. Egypt II ; Ch. 5. The ancient Near East ; Summary and conclusions to Part Two -- Pt. III. Mediterranean civilizations. Ch. 6. The Greek world: bronze age through the Hellenistic period ; Ch. 7. Rome I ; Ch. 8. Rome II ; Summary and conclusions to Part Three -- Select bibliography -- Index -- Plates. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Manners and customs |
| General subdivision | History |
| Chronological subdivision | To 500. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food industry and trade |
| General subdivision | History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food supply |
| General subdivision | History. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Title | Ancient Food Technology. |
| Place, publisher, and date of publication | Leiden ; Boston : BRILL, 2001 |
| International Standard Book Number | 9789004096813 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Brill Book Archive Part 1, ISBN: 9789004472495. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Technology and Change in History ; |
| Volume/sequential designation | 5. |
| 856 4# - ELECTRONIC LOCATION AND ACCESS | |
| Public note | DOI: |
| Uniform Resource Identifier | <a href="http://dx.doi.org/10.1163/9789004475038">http://dx.doi.org/10.1163/9789004475038</a> |
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