MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04220cam a22005294i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221101193736.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
050613s2005 cau b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2004005160 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0520232712 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780520232716 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10984975 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)54677667 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
UKM |
| -- |
EYE |
| -- |
BAKER |
| -- |
NLGGC |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
IG# |
| -- |
DEBBG |
| -- |
OCLCQ |
| -- |
YUS |
| -- |
ATU |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
ita |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-it--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX723 |
| Item number |
.M3126513 2005 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5945 |
| Edition number |
22 |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Maestro Martino. |
| 9 (RLIN) |
272453 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Libro de arte coquinaria. |
| Language of a work |
English |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The art of cooking : |
| Remainder of title |
the first modern cookery book / |
| Statement of responsibility, etc. |
composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Berkeley : |
| Name of producer, publisher, distributor, manufacturer |
University of California Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2005] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2005 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
208 pages ; |
| Dimensions |
23 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 |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
California studies in food and culture ; |
| Volume/sequential designation |
14 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (page 197) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
How to Make Every Sort of Victual -- How to Make Every Type of Sauce -- How to Make Every Sort of Torte -- How to Make Every Sort of Fritter -- How to Cook Eggs in Every Way -- How to Cook Every Type of Fish -- The Riva del Garda Recipes -- The Neapolitan Recipes -- Maestro Martino Today: Fifty Modernized Recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy."--Publisher description. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in Italian with an English translation. |
| 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, Italian |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
720359 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Geographic subdivision |
Italy |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
658952 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ballerini, Luigi, |
| Relator term |
editor, |
| -- |
writer of supplementary textual content. |
| 9 (RLIN) |
1053096 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Parzen, Jeremy, |
| Relator term |
translator. |
| 9 (RLIN) |
1053097 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barzini, Stefania. |
| 9 (RLIN) |
272592 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
California studies in food and culture ; |
| Volume/sequential designation |
14. |
| 9 (RLIN) |
1037929 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Sample text |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/samples/ucal051/2004005160.html">http://catdir.loc.gov/catdir/samples/ucal051/2004005160.html</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/bios/ucal052/2004005160.html">http://catdir.loc.gov/catdir/bios/ucal052/2004005160.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10984975 |
| b |
10-06-19 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5945 MAE |
| g |
1 |
| i |
A414778B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$44.24 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
5 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i12218789 |
| z |
29-10-15 |
| 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 |
| -- |
cau |
| -- |
4 |
