MARC record from Internet Archive

LEADER: 03331cam 22006134a 4500
001 ocm61362766
003 OCoLC
005 20190521092915.0
008 050823s2007 mnua j b 001 0 eng
010 $a 2005024535
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dGK8$dWIQ$dXY4$dEHH$dXL4$dYDXCP$dIG#$dSMP$dCQU$dOCLCQ$dBDX$dOCLCF$dOCLCO$dOCLCQ$dOCL$dOCLCQ$dQT4$dOCLCO$dOCL$dQQ3$dTL4$dOCLCO
020 $a9780822559696$q(lib. bdg. ;$qalk. paper)
020 $a0822559692$q(lib. bdg. ;$qalk. paper)
035 $a(OCoLC)61362766
042 $apcc
043 $an-us---
050 00 $aTX715$b.I223 2007
082 00 $a394.1/0973$222
100 1 $aIchord, Loretta Frances.
245 10 $aDouble cheeseburgers, quiche, and vegetarian burritos :$bAmerican cooking from the 1920s through today /$cby Loretta Frances Ichord ; illustrated by Jan Davey Ellis.
260 $aMinneapolis, Minn. :$bMillbrook Press,$c℗♭2007.
300 $a64 pages :$bcolor illustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aCooking through time
504 $aIncludes bibliographical references and index.
505 0 $aAmerican cooking and eating in the mid-twentieth century: 1920-1959: Putting three square meals on the table: Deviled eggs -- War rations and victory gardens: Wartime cake -- TV dinners and fast-food beginnings: Double cheeseburgers -- Years of great culinary advances: 1960-1989: Mastering French cooking and other international cuisines: Quiche -- Popular food movements: Vegetarianism and Mexican American cookery: Vegetarian burritos -- Organic produce and more food trends: Peach cobbler -- Dining, cooking, and eating into the twenty-first century: 1990--21st century: Hold the fat, hold the cholesterol, hold the carbs: Pumpkin muffins -- Future of American cooking and eating: Fool medames (Egyptian bean dish) -- Appendix -- Source notes -- Bibliography -- Index.
520 $aHistory of different types of American foods from the 1920s to the present.
650 0 $aCooking, American$xHistory$vJuvenile literature.
650 0 $aFood habits$zUnited States$xHistory$y21st century$vJuvenile literature.
650 1 $aCookery, American$xHistory.
650 1 $aFood habits$zUnited States$xHistory$y21st century.
650 7 $aCooking, American.$2fast$0(OCoLC)fst01753224
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
651 7 $aUnited States.$2fast$0(OCoLC)fst01204155
648 7 $a2000-2099$2fast
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
655 7 $aJuvenile works.$2fast$0(OCoLC)fst01411637
655 4 $aNonfiction.
655 7 $aLiterature.$2lcgft
700 1 $aEllis, Jan Davey.
830 0 $aCooking through time.
856 41 $3Table of contents$uhttp://catdir.loc.gov/catdir/toc/ecip0518/2005024535.html
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938 $aBaker and Taylor$bBTCP$n2005024535
938 $aIngram$bINGR$n9780822559696
938 $aYBP Library Services$bYANK$n2781674
029 1 $aAU@$b000028319813
029 1 $aIG#$b9780822559696
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 385 OTHER HOLDINGS