http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
edited by Pierre Singaravélou, Sylvain Venayre ; translated by Stephen W. Sawyer.
Originally published in French as L'épicerie du monde : la mondialisation par les produits alimentaires du XVIIIe siècle à nos jours.
Includes bibliographical references and index.
Arts and traditions of the table : perspectives on culinary history