MARC Record from marc_columbia

LEADER: 03633cam a2200625 a 4500
001 14677104
005 20220514232030.0
006 m o d
007 cr cnu---unuuu
008 130129s1999 nyu obr 001 0 eng d
035 $a(OCoLC)ocn825767803
035 $a(NNC)14677104
040 $aN$T$beng$epn$cN$T$dE7B$dIDEBK$dOCLCQ$dOCLCF$dUKDOC$dTYFRS$dYDXCP$dOCLCQ$dMOR$dOCLCQ$dOCLCA$dLEAUB$dOCLCO$dUKAHL$dOCLCQ$dINARC$dOCLCO$dK6U$dOCLCQ$dOCLCO
019 $a957637422
020 $a9781136763014$q(electronic bk.)
020 $a1136763015$q(electronic bk.)
020 $z041592250$q(pbk.)
020 $z041592250X
020 $z9780415922500
035 $a(OCoLC)825767803$z(OCoLC)957637422
050 4 $aTX644$b.A45 1999eb
070 $aTX644$b.A45 1999
072 0 $aT000
072 7 $aCKB$x030000$2bisacsh
082 04 $a808/.066641$222
084 $aLC 17000$2rvk
049 $aZCUA
100 1 $aAllen, Gary$q(Gary J.)
245 10 $aResource guide for food writers /$cby Gary Allen.
260 $aNew York :$bRoutledge,$c1999.
300 $a1 online resource (xiii, 304 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $tPrinted Materials in Libraries$g4 --$tPeriodicals$g44 --$tBuying Books$g78 --$tBook Search Services$g98 --$tOrganizations$g101 --$tCulinary Historical Societies$g119 --$tElectronic Sources$g131 --$tInterviews$g200 --$tAids to Writing$g206 --$tThe Curse$g211 --$tStyle and Grace$g214 --$tA Recipe for Success$g216 --$tA Little Something for the Writing Class$g221 --$tAssorted Internet Links for Writers$g224 --$tIdeas on the Distribution of Written Works$g228 --$tBook Proposals: Their Form and Function$g229 --$tSelf-Publishing$g234 --$tStock Photography$g239 --$tOn Being Seen in the Right Places$g241 --$tCaveat Auctor$g243 --$tLast Rights$g246.
520 $aThe Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food-service professional to the ambitious home gourmet.
588 0 $aPrint version record.
650 0 $aFood writing$vDirectories.
650 0 $aFood industry and trade$vDirectories.
650 6 $aCuisine$xArt d'écrire$vRépertoires.
650 7 $aCOOKING$xEssays.$2bisacsh
650 7 $aFood industry and trade.$2fast$0(OCoLC)fst00930843
650 7 $aFood writing.$2fast$0(OCoLC)fst00931249
650 7 $aInformationsquelle$2gnd
650 7 $aLebensmittel$2gnd
655 2 $aDirectory
655 4 $aElectronic books.
655 7 $adirectories.$2aat
655 7 $aDirectories.$2fast$0(OCoLC)fst01423796
655 7 $aDirectories.$2lcgft
655 7 $aRépertoires.$2rvmgf
776 08 $iPrint version:$aAllen, Gary (Gary J.).$tResource guide for food writers.$dNew York : Routledge, 1999$z041592250X$w(DLC) 98048507$w(OCoLC)40193701
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio14677104$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS