MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02656cam a2200445 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221115154432.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080909s2008 caua b s001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2007050920 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0520252950 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780520252950 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11415988 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)183926599 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
UKM |
| -- |
C#P |
| -- |
BWX |
| -- |
IAK |
| -- |
VP@ |
| -- |
CDX |
| -- |
ATU |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
fre |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX631 |
| Item number |
.T5513 2008 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.013 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
This, Hervé, |
| Relator term |
author. |
| 9 (RLIN) |
1202398 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Cuisine. |
| Language of a work |
English |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Cooking : |
| Remainder of title |
the quintessential art / |
| Statement of responsibility, etc. |
Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Quintessential art / |
| 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 |
[2008] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2008 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
355 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 |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
California studies in food and culture ; |
| Volume/sequential designation |
23 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Translated from the French. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 327-335) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Two introductions -- Pt. 1: The beautiful is the good. The existence of a culinary art ; Artisanal versus artistic cuisine ; Tradition and love ; The question of nature ; The recognition of a culinary art -- Pt. 2: Classical ideas of beauty. The origin of beauty ; Beauty of numbers ; The idea of flavor ; Aristotle and subtlety -- Pt. 3: Beauty in the Middle Ages. The path to the mystical good ; Of cooking and cathedrals ; Boethius and the brain ; Thomas Aquinas and the green of the grass ; Drawing Earth nearer to heaven -- Pt. 4: Artistic creativity unbound. Medieval ramifications ; The occult influence of Aristotle lives on ; The dawn of the Renaissance ; From the Renaissance onward ; The enlightenment in the West and the East ; Nature overcome -- Pt. 5: The present and future of cooking. The many strands of modernity ; Yesterday ; And tomorrow? ; Simplicity and completeness ; The illusion of the perfect bouillon -- List of recipes. |
| 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 |
| General subdivision |
History |
| 9 (RLIN) |
373858 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gagnaire, Pierre, |
| Dates associated with a name |
1950- |
| Relator term |
author. |
| 9 (RLIN) |
415862 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
California studies in food and culture ; |
| Volume/sequential designation |
23. |
| 9 (RLIN) |
1037929 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11415988 |
| b |
11-05-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.013 THI |
| g |
1 |
| i |
A432340B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$45.29 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
10 |
| v |
0 |
| w |
0 |
| x |
4 |
| y |
.i12842849 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
11-05-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
cau |
| -- |
0 |
