MARC record from Internet Archive

LEADER: 02363cam 2200517 a 4500
001 ocm01211521
003 OCoLC
005 20210112131157.0
008 051024s1915 mauaf 000 0 eng
010 $a 2005576067
040 $aDLC$beng$cDLC$dNLM$dKRTAS$dOCLCO$dOCLCQ$dOCLCF$dOCLCQ$dUKMGB$dOCLCQ$dOCLCO
016 7 $a0155007$2DNLM
016 7 $a000474092$2Uk
019 $a14557475$a557799630$a794013896$a969088322
035 $a(OCoLC)1211521$z(OCoLC)14557475$z(OCoLC)557799630$z(OCoLC)794013896$z(OCoLC)969088322
041 1 $aeng$hfre
050 00 $aTX637$b.B86 1915
060 00 $aTX 637$bB857p 1915
082 04 $a641
100 1 $aBrillat-Savarin,$d1755-1826.
240 10 $aPhysiologie du goût.$lEnglish
245 14 $aThe handbook of gastronomy =$bPhysiologie du goût /$cby Jean Anthelme Brillat-Savarin.
246 31 $aPhysiologie du goût
260 $aBoston :$bHoughton Mifflin,$c1915.
300 $axlix, 392 pages, 6 unnumbered leaves of plates :$b6 illustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIllustrations "from engravings, in the first French edition, by Bertall"--Page [xv].
500 $a"Three hundred and seventy five copies ... were printed at the Riverside Press"--Title page verso.
561 $aLC copy has copy no. 364, with bookplate of Carl H. Pforzheimer Library.$5DLC
583 $aWill digitize$c20190123$2pda$5DNLM
540 $aThe National Library of Medicine believes this item to be in the public domain.$uhttps://creativecommons.org/publicdomain/mark/1.0/$5DNLM
650 0 $aGastronomy.
650 12 $aFood.$0https://id.nlm.nih.gov/mesh/D005502
650 22 $aCooking.$0https://id.nlm.nih.gov/mesh/D003296
650 22 $aTaste.$0https://id.nlm.nih.gov/mesh/D013649
650 7 $aGastronomy.$2fast$0(OCoLC)fst00938901
700 0 $aBertall,$d1820-1882.
700 1 $aPforzheimer, Carl H.$q(Carl Howard),$d1879-1957,$eformer owner.$5DLC
776 08 $iOnline version:$aBrillat-Savarin, 1755-1826.$sPhysiologie du goût. English.$tHandbook of gastronomy.$dBoston : Houghton Mifflin, 1915$w(OCoLC)657054386
938 $aKirtas Technologies, Inc.$bKRTS$n670282
029 1 $aAU@$b000028625974
029 1 $aNLM$b0155007
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 35 OTHER HOLDINGS