MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03829cam a22004334i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211102085223.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
010925r20021925nyua 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2001047772 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0486422534 |
| Qualifying information |
pbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780486422534 |
| Qualifying information |
pbk. |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(ATU)b10777623 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 2001047772 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)48084000 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
fre |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX637 |
| Item number |
.B8613 2002 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.013 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brillat-Savarin, |
| Dates associated with a name |
1755-1826. |
| 9 (RLIN) |
226459 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Physiologie du goût. |
| Language of a work |
English |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The physiology of taste, or, Meditations on transcendental gastronomy / |
| Statement of responsibility, etc. |
by Brillat-Savarin ; with an introduction by Arthur Machen; and embellished with designs by Andrew Johnson. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Physiology of taste |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Meditations on transcendental gastronomy |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Dover edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Mineola, NY : |
| Name of producer, publisher, distributor, manufacturer |
Dover Publications, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx, 326 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
21 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 |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
A Note on this Edition -- |
| -- |
The Translator's Preface -- |
| -- |
Aphorisms of the Professor -- |
| -- |
Dialogue Between the Author and His Friend -- |
| -- |
A Biography of Dr. Richerand -- |
| -- |
The Author's Preface -- |
| -- |
On the Senses -- |
| -- |
On Taste -- |
| -- |
On Gastronomy -- |
| -- |
On Appetite -- |
| -- |
On Food in General, Section One -- |
| -- |
On Food in General, Section Two -- |
| -- |
Theory of Frying -- |
| -- |
On Thirst -- |
| -- |
On Drinks -- |
| -- |
The End of the World -- |
| -- |
On Gourmandism -- |
| -- |
On Gourmands -- |
| -- |
On Gastronomical Tests -- |
| -- |
On the Pleasures of the Table -- |
| -- |
On Hunting-Luncheons -- |
| -- |
On Digestion -- |
| -- |
On Rest -- |
| -- |
On Sleep -- |
| -- |
On Dreams -- |
| -- |
On the Influence of Diet -- |
| -- |
On Obesity -- |
| -- |
On the Treatment of Obesity -- |
| -- |
On Thinness -- |
| -- |
On Fasting -- |
| -- |
On Exhaustion -- |
| -- |
The Cure's Omelet -- |
| -- |
Eggs in Meat Juice -- |
| -- |
On Death -- |
| -- |
Philosophical History of Cooking -- |
| -- |
On Restaurateurs -- |
| -- |
Classical Gourmandism in Action -- |
| -- |
Bouquet -- |
| -- |
National Victory -- |
| -- |
Ablutions -- |
| -- |
Mystification of the Professor and Defeat of a General -- |
| -- |
The Dish of Eel -- |
| -- |
The Asparagus -- |
| -- |
The Trap -- |
| -- |
The Turbot -- |
| -- |
Some Restorative Remedies by the Professor Improvised for the Case described in Meditation XXV -- |
| -- |
The Pullet of Bresse -- |
| -- |
The Pheasant -- |
| -- |
Gastronomical Industry of the Exiles -- |
| -- |
More Memories of Exile -- |
| -- |
The Bundle of Asparagus -- |
| -- |
About Fondue -- |
| -- |
Disappointment -- |
| -- |
Marvelous Effects of a Classical Dinner -- |
| -- |
Effects and Dangers of Strong Liquors -- |
| -- |
The Chevalier and the Abbots -- |
| -- |
Miscellanea -- |
| -- |
A Day with the Monks of Saint Bernard -- |
| -- |
Traveler's Luck -- |
| -- |
Songs -- |
| -- |
Monsieur H... de P... -- |
| -- |
Useful Hints -- |
| -- |
Privations: An Historical Elegy -- |
| -- |
Parting Salute to the Gastronomers of the Old and New Worlds -- |
| -- |
Postscript, from the Translator. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers, and along with his recipes for pheasant, Swiss fondue, and other dishes, he offers witty meditations on the senses, the erotic virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets, and a hundred other engaging topics. 41 illustrations."--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 |
Gastronomy |
| 9 (RLIN) |
318299 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10777623 |
| b |
23-11-20 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
11-05-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.013 BRI |
| g |
1 |
| i |
A419374B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$30.70 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
29 |
| v |
16 |
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2 |
| x |
9 |
| y |
.i11911530 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
