MARC record from Internet Archive

LEADER: 01792cam a22004094a 4500
001 2005029983
003 DLC
005 20100708090829.0
008 051013s2006 enkab b 001 0 eng
010 $a 2005029983
015 $aGBA599360$2bnb
016 7 $a013343391$2Uk
020 $a1845203593 (cloth)
020 $a1845203607 (paper)
020 $a9781845203597$c(cloth)
020 $a9781845203603$c(paper)
035 $a(OCoLC)ocm62090837
040 $aDLC$cDLC$dUKM$dBWKUK$dBAKER$dCOO$dOCLCQ$dDLC
042 $apcc
043 $ancbh---
050 00 $aGT2853.B45$bW55 2006
082 00 $a394.1/2097282$222
100 1 $aWilk, Richard R.
245 10 $aHome cooking in the global village :$bCaribbean food from buccaneers to ecotourists /$cRichard Wilk.
250 $aEnglish ed.
260 $aOxford ;$aNew York :$bBerg,$c2006.
300 $ax, 286 p. :$bill., maps ;$c24 cm.
504 $aIncludes bibliographical references (p. 241-280) and index.
505 0 $aThe global supermarket -- Globalization through food -- Pirates and baymen -- Slaves, masters and mahogany -- The taste of colonialism -- Global ingredients and local products -- Food politics and the making of a nation -- Migrants, tourists and the new Belizean cuisine -- Fast food or home cooking?
650 0 $aFood habits$zBelize.
650 0 $aFood preferences$zBelize.
650 0 $aFood industry and trade$zBelize.
650 0 $aCooking, Belizean.
651 0 $aBelize$xSocial life and customs.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip061/2005029983.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0701/2005029983-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0701/2005029983-d.html