| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:361651940:991 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:361651940:991?format=raw |
LEADER: 00991pam a2200313 a 4500
001 011414040-5
005 20081020145248.0
008 071207r20082008nyuab b 001 0deng
010 $a 2007050283
020 $a9780393066579 (hardcover)
035 0 $aocn183392741
040 $aDLC$cDLC$dDLC
043 $aa-cc---
050 00 $aTX724.5.C5$bD868 2008
082 00 $a641.5951$222
100 1 $aDunlop, Fuchsia.
245 10 $aShark's fin and Sichuan pepper :$ba sweet-sour memoir of eating in China /$cFuchsia Dunlop.
250 $a1st American ed.
260 $aNew York :$bW.W. Norton,$c2008.
300 $a320 p. :$bill., map ;$c25 cm.
500 $aOriginally published: London : Ebury, c2008.
500 $aIncludes bibliographical references (p. 315) and index.
600 10 $aDunlop, Fuchsia$xTravel$zChina.
650 0 $aCooking, Chinese.
650 0 $aFood habits$zChina.
651 0 $aChina$xDescription and travel.
899 $a415_565185
988 $a20080321
906 $0DLC