<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>6</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Spary, Emma</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Eating the Englightenment. Food and the Science of Paris</style></title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Englightenment</style></keyword><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2012</style></year></dates><publisher><style face="normal" font="default" size="100%">The University of Chicago Press</style></publisher><pub-location><style face="normal" font="default" size="100%">Chicago, London</style></pub-location><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>5</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Samanci, Ozge</style></author></authors><secondary-authors><author><style face="normal" font="default" size="100%">De Voogh, Daniëlle</style></author></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Pilaf and Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century</style></title><secondary-title><style face="normal" font="default" size="100%">Royal Taste. Food, Power and Status in European Courts after 1789</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword><keyword><style  face="normal" font="default" size="100%">Ottoman Empire</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2011</style></year></dates><publisher><style face="normal" font="default" size="100%">Aldershot</style></publisher><pub-location><style face="normal" font="default" size="100%">Ashgate</style></pub-location><pages><style face="normal" font="default" size="100%">111–143</style></pages><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>6</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Cozzi, Annette</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">The Discourses of Food in Nineteenth Century British Fiction</style></title><secondary-title><style face="normal" font="default" size="100%">Nineteenth-Century Major Lives and Letters</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">19th century</style></keyword><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2010</style></year></dates><publisher><style face="normal" font="default" size="100%">Palgrave MacMillan</style></publisher><pub-location><style face="normal" font="default" size="100%">New York</style></pub-location><pages><style face="normal" font="default" size="100%">234</style></pages><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>6</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Capatti, Alberto</style></author><author><style face="normal" font="default" size="100%">Montanari, Massimo</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Italian Cuisine: a Cultural History</style></title><secondary-title><style face="normal" font="default" size="100%">ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2003</style></year></dates><publisher><style face="normal" font="default" size="100%">Columbia University Press</style></publisher><pub-location><style face="normal" font="default" size="100%">New York</style></pub-location><pages><style face="normal" font="default" size="100%">400</style></pages><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>6</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Kiple, Kenneth</style></author><author><style face="normal" font="default" size="100%">Kriemhild, Conee</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">The Cambridge World History of Food</style></title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2000</style></year></dates><publisher><style face="normal" font="default" size="100%">Cambridge University Press</style></publisher><pub-location><style face="normal" font="default" size="100%">Cambridge</style></pub-location><volume><style face="normal" font="default" size="100%">2</style></volume><pages><style face="normal" font="default" size="100%">2208</style></pages><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>6</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Mennell, Stephen</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present</style></title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1996</style></year></dates><edition><style face="normal" font="default" size="100%">2</style></edition><publisher><style face="normal" font="default" size="100%">University of Illinois Press</style></publisher><pub-location><style face="normal" font="default" size="100%">Champaign</style></pub-location><pages><style face="normal" font="default" size="100%">408</style></pages><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>6</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Revel, Jean-Francois</style></author></authors><secondary-authors><author><style face="normal" font="default" size="100%">Rane, Helen</style></author></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Culture and Cuisine. A Journey through the History of Food</style></title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Food History</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1982</style></year></dates><publisher><style face="normal" font="default" size="100%">Doubleday</style></publisher><pub-location><style face="normal" font="default" size="100%">New York</style></pub-location><pages><style face="normal" font="default" size="100%">289</style></pages><language><style face="normal" font="default" size="100%">eng</style></language></record></records></xml>