| Record ID | marc_columbia/Columbia-extract-20221130-024.mrc:175555557:1016 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-024.mrc:175555557:1016?format=raw |
LEADER: 01016cam a2200301Ii 4500
001 11857555
005 20160420180755.0
008 160302t20162016enk b 001 0 eng d
020 $a9781780235882
020 $a1780235887
035 $a(OCoLC)ocn919482989
035 $a(OCoLC)919482989
035 $a(NNC)11857555
040 $aBTCTA$beng$erda$cBTCTA$dBDX$dYDXCP$dCDX$dOCLCQ$dOCLCO$dCDX
050 4 $aTX357$b.B65 2016
082 04 $a641.3001$223
100 1 $aBoisvert, Raymond D.,$eauthor.
245 10 $aPhilosophers at table :$bon food and being human /$cRaymond D. Boisvert and Lisa Heldke.
264 1 $aLondon, UK :$bReaktion Books,$c2016.
264 4 $c©2016
300 $a197 pages ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 173-192) and index.
650 0 $aFood$xPhilosophy.
700 1 $aHeldke, Lisa M.$q(Lisa Maree),$d1960-$eauthor.
852 0 $bglx$hTX357$i.B65 2016