MARC Record from harvard_bibliographic_metadata

LEADER: 01758nam a22003618i 4500
001 014268508-9
005 20140512143929.0
008 140509s2014 kyu b 001 0 eng
010 $a 2014016214
020 $a9780813146898 (hbk. : alk. paper)
020 $z9780813146911 (pdf)
020 $z9780813146904 (epub)
040 $aDLC$beng$erda$cDLC$dDLC
042 $apcc
043 $an-us-ky
050 00 $aTX715.2.S68$bV38 2014
082 00 $a641.59769$223
100 1 $aVan Willigen, John.
245 10 $aKentucky's cookbook heritage :$btwo hundred years of southern cuisine and culture /$cJohn van Willigen.
264 1 $aLexington, Kentucky :$bThe University Press of Kentucky,$c[2014]
300 $apages cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 0 $aIntroduction: cookbooks as the key to Kentucky foodways and culinary history -- The first Kentucky cookbook: antebellum hearth cooking -- The needs of the "new regime": Post-Civil War cookbooks -- A turning point: the early twentieth century -- Hard times: the Great Depression and the New Deal -- New foods and new roles: World War II -- Convenience and innovation: the mid-twentieth century -- Iconic recipes and Kentucky foodways: the bicentennials and beyond -- Eating locally and sustainably: contemporary Kentucky cookbooks -- Annotated bibliography of Kentucky cookbooks.
650 0 $aCooking, American$xSouthern style.
650 0 $aCooking$zKentucky$xHistory.
650 0 $aCookbooks$zKentucky$xHistory$y19th century.
650 0 $aCookbooks$zKentucky$vBibliography.
655 7 $aCookbooks.$2lcgft
988 $a20141224
906 $0DLC