000			02277nam a22005055i 4500
001			190034
003			IT-RoAPU
005			20221214232503.0
006			m|||||o||d||||||||
007			cr || ||||||||
008			220524t20212010mau fo d z eng d
020			_a9780674053854 _qPDF
024	7		_a10.4159/9780674053854 _2doi
035			_a(DE-B1597)9780674053854
035			_a(DE-B1597)574465
035			_a(OCoLC)1257325122
040			_aDE-B1597 _beng _cDE-B1597 _erda
072		7	_aSCI034000 _2bisacsh
082	0	4	_a664
084			_aonline - DeGruyter
100	1		_aFreidberg, Susanne _eautore
245	1	0	_aFresh : _bA Perishable History / _cSusanne Freidberg.
264		1	_aCambridge, MA : _bHarvard University Press, _c[2021]
264		4	_c©2010
300			_a1 online resource (416 p.)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
506	0		_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star
520			_aThat rosy tomato perched on your plate in December is at the end of a great journey - not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Freidberg takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
538			_aMode of access: Internet via World Wide Web.
546			_aIn English.
588	0		_aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 24. Mai 2022)
650		0	_aFood handling.
650		0	_aFood _xLabeling.
650		0	_aFood _xQuality.
650		0	_aPerishable goods.
650		7	_aSCIENCE / History. _2bisacsh
850			_aIT-RoAPU
856	4	0	_uhttps://doi.org/10.4159/9780674053854?locatt=mode:legacy
856	4	0	_uhttps://www.degruyter.com/isbn/9780674053854
856	4	2	_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9780674053854/original
942			_cEB
999			_c190034 _d190034