| 000 | 01285nam a2200349Ia 4500 | ||
|---|---|---|---|
| 001 | 2736 | ||
| 008 | 230305s2019 xx 000 0 und d | ||
| 020 | _a9780674983892 | ||
| 043 | _aen_UK | ||
| 041 | _aeng | ||
| 245 | 0 | _aVisualizing Taste | |
| 260 |
_a _bHarvard University Press, _c2019 |
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| 300 | _avii, 327 pages : illustrations ; 22 cm. | ||
| 500 | _aHow Business Changed the Look of What You Eat | ||
| 505 | _a1. Capitalism of the Senses; 2. Food and Modern Visual Culture; 3. The Color of Dye; 4. From Natural Dyes to Cake Mixes; 5. Making Oranges Orange; 6. Fake Food; 7. The Visuality of Freshness; 8. Reimagining the Natural; 9. Eye Appeal Is Buy Appeal | ||
| 630 |
_aTP CHEMICAL TECHNOLOGY _912032 |
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| 650 |
_aColor of food _912033 |
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| 650 |
_aFood industry and trade _x United States _x History _912034 |
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| 650 |
_aFood engineers _x United States _x History _912035 |
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| 650 |
_aFood engineers _912036 |
||
| 650 |
_aFood industry and trade _912037 |
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| 650 |
_aUnited States _92378 |
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| 650 |
_a _912 |
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| 700 |
_aHisano, Ai _eAuthor _912038 |
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| 902 | _a948 | ||
| 905 | _am | ||
| 911 | _ahttps://biblioteca.tbs-education.es/portadas/9780674983892.jpg | ||
| 912 | _a2019-01-01 | ||
| 942 | _a1 | ||
| 953 | _d2020-01-10 18:02:15 | ||
| 999 |
_c2636 _d2636 |
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