| Record ID | marc_columbia/Columbia-extract-20221130-024.mrc:197691072:1666 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-024.mrc:197691072:1666?format=raw |
LEADER: 01666cam a2200445 i 4500
001 11903980
005 20160718151532.0
008 150519t20162016enk b 001 0 eng
010 $a 2015019647
020 $a9781474234689$qhardcover
020 $a1474234682$qhardcover
020 $z9781474234702$qelectronic book
020 $z9781474234696$qelectronic book
024 $a99967427104
035 $a(OCoLC)ocn912382772
035 $a(OCoLC)912382772
035 $a(NNC)11903980
040 $aDLC$erda$beng$cDLC$dYDX$dBTCTA$dBDX$dOCLCF$dYDXCP$dCDX
042 $apcc
043 $acl-----$an-mx---
050 00 $aGT2853.L29$bC66 2016
082 00 $a394.1/20972$223
245 00 $aCooking technology :$btransformations in culinary practice in Mexico and Latin America /$cedited by Steffan Igor Ayora-Diaz.
264 1 $aLondon, UK ;$aNew York, NY, USA :$bBloomsbury Academic, an imprint of Bloomsbury Publishing Plc.,$c2016.
264 4 $c©2016
300 $avii, 196 pages ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aFood habits$zLatin America.
650 0 $aFood habits$zMexico.
650 0 $aCooking$xSocial aspects$zLatin America.
650 0 $aCooking$xSocial aspects$zMexico.
650 7 $aCooking$xSocial aspects.$2fast$0(OCoLC)fst01864704
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
651 7 $aLatin America.$2fast$0(OCoLC)fst01245945
651 7 $aMexico.$2fast$0(OCoLC)fst01211700
700 1 $aAyora Díaz, Steffan Igor,$eeditor.
852 00 $bglx$hGT2853.L29$iC66 2016