MARC Record from harvard_bibliographic_metadata

LEADER: 02298cam a2200493 i 4500
001 013825704-3
005 20140218142841.0
008 130529s2013 scuabf b 001 0 eng
010 $a 2013018554
020 $a9781609499013 (pbk.)
020 $a1609499018 (pbk.)
035 0 $aocn840462707
040 $aDLC$beng$erda$cDLC$dBTCTA$dOCLCO$dYDXCP$dOCLCF$dSLR
042 $apcc
043 $an-us---$an-us-fl$acl-----
050 00 $aTX715$b.B138 2013
082 00 $a641.59759/381$223
084 $aCKB002060$aCKB099000$2bisacsh
100 1 $aBaca, Mandy,$eauthor.
245 14 $aThe sizzling history of Miami cuisine :$bcortaditos, stone crabs and empanadas /$cMandy Baca.
264 1 $aCharleston, SC :$bAmerican Palate,$c2013.
300 $a158 pages, 8 pages of plates :$billustrations (some col.), maps ;$c23 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 $a"The culinary history of Miami is a reflection of its culture--spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution"--$cProvided by publisher.
520 $a"The history of Miami food and its cultural influences"--$cProvided by publisher.
504 $aIncludes bibliographical references (pages 135-156) and index.
650 0 $aCooking$zFlorida$zMiami$xHistory.
650 0 $aCooking, American.
650 0 $aCooking, Latin American.
650 0 $aCultural fusion.
651 0 $aMiami (Fla.)$xSocial life and customs.
650 7 $aCOOKING / Regional & Ethnic / American / Southern States.$2bisacsh
650 7 $aCOOKING / Regional & Ethnic / Central American & South American.$2bisacsh
650 7 $aCooking.$2fast
650 7 $aCooking, Latin American.$2fast
650 7 $aCultural fusion.$2fast
651 7 $aFlorida$zMiami.$2fast
655 7 $aCookbooks.$2lcgft
655 7 $aHistory.$2fast
988 $a20131109
049 $aSLRR
906 $0DLC