rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: What we eat
    sub title: a global history of food
  name:
    name part: Singaravélou, Pierre
    role:
      role term: editor.
  name:
    name part: Venayre, Sylvain
    role:
      role term: editor.
  name:
    name part: Sawyer, Stephen W.
    name part: 1974-
    role:
      role term: translator.
  name:
    name part: JSTOR (Organization)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: nyu
    date issued: 2025
    issuance: monographic
  language:
    language term: eng
  language:
    language term: fre
  physical description:
    form: remote
    extent: 1 online resource (pages cm.) :
  note: edited by Pierre Singaravélou, Sylvain Venayre ; translated by Stephen W. Sawyer.
  note: Originally published in French as L'épicerie du monde : la mondialisation par les produits alimentaires du XVIIIe siècle à nos jours.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: History
  subject:
    topic: Food habits
    topic: History
  subject:
    topic: Aliments
    topic: Histoire
  subject:
    topic: Habitudes alimentaires
    topic: Histoire
  classification: TX353 .E6513 2025
  classification: 641.3009
  related item:
    title info:
      title: Arts and traditions of the table : perspectives on culinary history
  related item:
    identifier: (DLC) 2024024689
    identifier: (OCoLC)1454719491
  identifier: 9780231559973 (electronic bk.)
  identifier: 0231559976 (electronic bk.)
  identifier: 9780231213684
  identifier: 0231213689
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: NhCcYBP
    record creation date: 250716
    record change date: 20250716153200.8
    record identifier: in00005662298
    language of cataloging:
      language term: eng