| Record ID | marc_columbia/Columbia-extract-20221130-007.mrc:213186265:1118 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-007.mrc:213186265:1118?format=raw |
LEADER: 01118mam a2200313 a 4500
001 3183744
005 20221020003442.0
008 990528t19891988nyua b 001 0 eng d
010 $a 89000671
020 $a0517884046 (pbk.) :$c$16.00
035 $a(OCoLC)41448271
035 $a(OCoLC)ocm41448271
035 $9AUC7334CU
035 $a(NNC)3183744
035 $a3183744
040 $aCGL$cCGL$dNNU$dNNC
100 1 $aTannahill, Reay.$0http://id.loc.gov/authorities/names/n50008678
245 10 $aFood in history /$cReay Tannahill.
250 $a[New and rev. ed.].
260 $aNew York :$bThree Rivers Press,$c1989, ©1988.
300 $axvi, 424 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references (p. [397]-409) and index.
650 0 $aFood$xHistory.$0http://id.loc.gov/authorities/subjects/sh2008103985
650 0 $aDinners and dining.$0http://id.loc.gov/authorities/subjects/sh85038076
852 00 $bglx$hGT2850$i.T34 1989b
852 00 $bbar$hGT2850$i.T34 1989b
852 00 $bmil,fli$hGT2850 .T34 1989