MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02122cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101182822.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
951108s1996 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
95026384 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0684818574 |
| Qualifying information |
pbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780684818573 |
| Qualifying information |
pbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0684815664 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780684815664 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10422250 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)33820387 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-fr--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX719. |
| Item number |
W47 1996 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.594409 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wheaton, Barbara Ketcham, |
| Relator term |
author. |
| 9 (RLIN) |
1031739 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Savoring the past : |
| Remainder of title |
the French kitchen and table from 1300 to 1789 / |
| Statement of responsibility, etc. |
Barbara Ketcham Wheaton. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Savouring the past |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Savouring the past : |
| Remainder of title |
The French kitchen and table from 1300 to 1789 |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First Scribner edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Scribner, |
| Date of production, publication, distribution, manufacture, or copyright notice |
1996. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 341 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 303-326) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Ch. 1. |
| Title |
The Middle Ages -- |
| Miscellaneous information |
Ch. 2. |
| Title |
Cookbooks and Cooking in the Sixteenth Century -- |
| Miscellaneous information |
Ch. 3. |
| Title |
Festivals, Dining, and Diners in the Sixteenth Century -- |
| Miscellaneous information |
Ch. 4. |
| Title |
Markets, Guilds, Ingredients, and New Foods -- |
| Miscellaneous information |
Ch. 5. |
| Title |
Kitchens and Cooks -- |
| Miscellaneous information |
Ch. 6. |
| Title |
The Beginnings of Fine Cookery -- |
| Miscellaneous information |
Ch. 7. |
| Title |
Court Festivals of Louis XIV -- |
| Miscellaneous information |
Ch. 8. |
| Title |
Massialot and the Regency -- |
| Miscellaneous information |
Ch. 9. |
| Title |
French Cooks Abroad -- |
| Miscellaneous information |
Ch. 10. |
| Title |
Pastry, Baking, Confectionery, and Table Ornament -- |
| Miscellaneous information |
Ch. 11. |
| Title |
Mid-Eighteenth-Century Trends and Controversies -- |
| Miscellaneous information |
Ch. 12. |
| Title |
The Late Eighteenth Century. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French |
| General subdivision |
History |
| 9 (RLIN) |
373857 |
| 651 #0 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
France |
| General subdivision |
Social life and customs |
| 9 (RLIN) |
500416 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10422250 |
| b |
10-05-19 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.594409 WHE |
| g |
1 |
| i |
A258163B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$36.33 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
13 |
| v |
1 |
| w |
0 |
| x |
2 |
| y |
.i1093750x |
| z |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
0 |
