MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02804cam a2200469 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101182324.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
970917r19971988paua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
97041571 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
PHYSICAL source |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
075030488X |
| Qualifying information |
pbk. (alk. paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780750304887 |
| Qualifying information |
pbk. (alk. paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0852743017 |
| Qualifying information |
hbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780852743010 |
| Qualifying information |
hbk. |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)37721427 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
CRU |
| -- |
BDX |
| -- |
OCLCF |
| -- |
OCLCQ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX651 |
| Item number |
.B89 1998 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641 |
| Edition number |
21 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
But the crackling is superb : |
| Remainder of title |
an anthology on food and drink by Fellows and Foreign Members of the Royal Society / |
| Statement of responsibility, etc. |
edited by Nicholas and Giana Kurti ; with a foreword by Lord Porter of Luddenham. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Philadelphia, Pa. : |
| Name of producer, publisher, distributor, manufacturer |
Institute of Physics Pub., |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1997] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 265 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
22 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Originally published: Bristol, England ; Philadelphia : A. Hilger, ©1988; reprinted with corrections and an addition, 1997. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"First published in 1988, this is a treasure trove of insights into science in the kitchen. It contains an entertaining collection of pieces, ranging from recipes to historical notes, and from mathematical treatments to technical descriptions to challenge the stereotype of the scientist as an impractical eccentric. This paperback edition is being issued for new generations of readers to enjoy.; Almost all of the articles included were written especially for this book. Recipes range from the simple to the elaborate, for example Seymour Rabinovitch's "Boiled Can", to Nicholas Kurti's new instructions for preparing "Safe Salmonella-Contaminated Soft-Boiled Eggs".; But the Crackling is Superb demonstrates that some scientists enjoy writing light-heartedly on subjects outside their speciality.; Written for physicists interested in cooking, and for all of us intrigued to learn about science in the kitchen."--Publisher description. |
| 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. |
| 9 (RLIN) |
341496 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| 9 (RLIN) |
318000 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Beverages. |
| 9 (RLIN) |
314502 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| 9 (RLIN) |
318001 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| Form subdivision |
Anecdotes |
| 9 (RLIN) |
619930 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kurti, Nicholas, |
| Relator term |
editor. |
| 9 (RLIN) |
232444 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kurti, Giana, |
| Relator term |
editor. |
| 9 (RLIN) |
1044936 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Royal Society (Great Britain) |
| 9 (RLIN) |
311827 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10763624 |
| b |
26-03-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641 BUT |
| g |
1 |
| i |
A162505B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$26.99 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
5 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i11881677 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(3)b |
| -- |
(3)c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
pau |
| -- |
0 |
