MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02960cam a22004094i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211103064554.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
040705s2004 ilua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2003020876 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0226243230 |
| Qualifying information |
hardcover (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780226243238 |
| Qualifying information |
hardcover (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10899972 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 2003020876 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)53097206 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-fr--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX719 |
| Item number |
.F423 2004 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ferguson, Priscilla Parkhurst, |
| Relator term |
author. |
| 9 (RLIN) |
262328 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Accounting for taste : |
| Remainder of title |
the triumph of French cuisine / |
| Statement of responsibility, etc. |
Priscilla Parkhurst Ferguson. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Chicago : |
| Name of producer, publisher, distributor, manufacturer |
The University of Chicago Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2004. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 258 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 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 239-252) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Prologue : Eating orders -- |
| Miscellaneous information |
Ch. 1. |
| Title |
Culinary configurations -- |
| Miscellaneous information |
Ch. 2. |
| Title |
Inventing French cuisine -- |
| Miscellaneous information |
Ch. 3. |
| Title |
Readings in a culinary culture -- |
| Miscellaneous information |
Ch. 4. |
| Title |
Food nostalgia -- |
| Miscellaneous information |
Ch. 5. |
| Title |
Consuming passions -- |
| -- |
Epilogue : Babette's feast : a fable for culinary France -- |
| Miscellaneous information |
App A. |
| Title |
Bibliography : Cookery works by date of original publication -- |
| Miscellaneous information |
App B. |
| Title |
Sample of cookbooks : Bibliographie de la France, 1811-98. |
| 520 1# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself."--BOOK JACKET. |
| 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 |
| 9 (RLIN) |
316066 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/bios/uchi051/2003020876.html">http://www.loc.gov/catdir/bios/uchi051/2003020876.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10899972 |
| b |
24-05-21 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(3)b |
| -- |
(3)c |
| Operator's initials, OID (RLIN) |
23-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
ilu |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5944 FER |
| g |
1 |
| i |
A261092B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$33.90 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
15 |
| v |
2 |
| w |
1 |
| x |
3 |
| y |
.i12092988 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
