| 000 | 01559cam a2200361 i 4500 | ||
|---|---|---|---|
| 005 | 20221101192637.0 | ||
| 008 | 010330s2001 enkabc b 001 0 eng d | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a0750652675 | ||
| 020 | _a9780750652674 | ||
| 035 | _a(ATU)b10299282 | ||
| 035 | _a(OCoLC)46693213 | ||
| 040 |
_aUKM _beng _erda _cUKM _dEYE _dOCLCQ _dBAKER _dNLGGC _dB9K _dDEBBG _dATU |
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| 050 | 4 |
_aTX641 _b.G55 2005 |
|
| 082 | 0 | 4 |
_a641.013094 _221 |
| 100 | 1 |
_aGillespie, Cailein, _eauthor. _91025111 |
|
| 245 | 1 | 0 |
_aEuropean gastronomy into the 21st century / _cCailein Gillespie ; contributing editor, John Cousins. |
| 264 | 1 |
_aOxford : _bButterworth-Heinemann, _c2001. |
|
| 300 |
_axiv, 207 pages : _billustrations, maps, portraits ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | 0 |
_tIntroducing gastronomy -- _tThe development of gastronomy in Europe -- _tModern European Gastronomy -- _tContributors to the development of modern cuisine and gastronomy -- _tInto the 21st century. |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aGastronomy _9318299 |
|
| 650 | 0 |
_aCooking, European _9316065 |
|
| 700 | 1 |
_aCousins, John A., _eeditor. _91025113 |
|
| 907 |
_a.b10299282 _b14-02-20 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.013094 GIL _g1 _iA287093B _j0 _lcmain _o- _p$57.95 _q- _r- _s- _t0 _u41 _v9 _w1 _x3 _y.i10689801 _z28-10-15 |
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_a(2)b _a(2)c _b06-04-16 _cm _da _feng _genk _h0 |
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_c1116001 _d1116001 |
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