{"created":"2021-10-22T12:55:50.206184+00:00","id":"2078643","links":{},"metadata":{"$schema":"https://bib.rero.ch/schemas/documents/document-v0.0.1.json","_masked":false,"adminMetadata":{"encodingLevel":"Full level","note":["Notice priv\u00e9e (vsbcvs/10.2021)"]},"contentMediaCarrier":[{"carrierType":"rdact:1049","contentType":["rdaco:1020"],"mediaType":"rdamt:1007"}],"contribution":[{"entity":{"$ref":"https://mef.rero.ch/api/agents/idref/08590614X","pid":"5913879"},"role":["aut"]}],"extent":"9 volumes","fiction_statement":"unspecified","issuance":{"main_type":"rdami:1001","subtype":"privateFile"},"language":[{"type":"bf:Language","value":"eng"}],"note":[{"label":"Contient des impressions originales et des r\u00e9impressions","noteType":"general"}],"pid":"2078643","provisionActivity":[{"_text":[{"language":"default","value":"London : The Wine and Food Society, 1939-1949"}],"endDate":1949,"place":[{"country":"xxk"}],"startDate":1939,"statement":[{"label":[{"value":"London"}],"type":"bf:Place"},{"label":[{"value":"The Wine and Food Society"}],"type":"bf:Agent"},{"label":[{"value":"1939-1949"}],"type":"Date"}],"type":"bf:Publication"}],"responsibilityStatement":[[{"value":"compiled under the editorial direction of Andr\u00e9 L. Simon"}]],"tableOfContents":["Section 1: Sauces : comprising the principal classical sauce recipes together with a classified index of condiments garnishings, dressings, herbs, flavourings, seasonings and stuffings. - 1939","Section 2: Fish : comprising an alphabetical list of edible fishes and a selection of American, English and French recipes for their culinary preparation and presentation. - 1942","Section 3: Vegetables : comprising an alphabetical list of vegetables, herbs, salads, fungi and edible weeds, and a selection of American, English, French, Scottish and Welsch recipes for their culinary preparations and presentation. - 1942","Section 4: Cereals : comprising an alphabetical list of cereals, grasses, plants and trees, the seeds, roots, fruits of pith of which are made into flour, meal or paste for human consumption ; together with the description of various flours and meals, and a number of recipes, both old and new, for the making of bread, biscuits and cakes, macaroni, noodles and spaghettis ; pastry and pastries, etc. ; also an analytical table of contents. - 1943","Section 5: Fruit : comprising an alphabetical list of edible fruits, with recipes for their culinary preparation ; also an index of vegetables, cereals, fruits, spices and herbs recorded in section I, III and V, together with their latin or botanical names and the french or culinary titles of many of them ; lastly, a latin or botanical index with corresponding english or native names. - 1942","Section 6: Birds and their eggs : divided into three parts: the first of which deals with game birds and other wild fowl ; the second with utility poultry, and the third with their eggs, both in the shell and in the dehydrated form. - 1944","Section 7: Meat : divided into two parts : the first part of which deals with butcher's meat and the second with mammals, other than the ox,  the sheep and the pig. - 1947","Section 8: Wine, beer, cider, spirits : liqueurs, cocktails, cups, mixed drinks, soft drinks, and mineral waters. - 1949","Section 9: Cheese : also an analytical cross-index to sections I to VIII. - 1948"],"title":[{"_text":"A concise encyclopaedia of gastronomy","mainTitle":[{"value":"A concise encyclopaedia of gastronomy"}],"type":"bf:Title"}],"type":[{"main_type":"docmaintype_book","subtype":"docsubtype_other_book"}]},"updated":"2025-02-08T05:34:05.947464+00:00"}