| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:178553903:1525 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:178553903:1525?format=raw |
LEADER: 01525cam a22003014a 4500
001 2002014607
003 DLC
005 20041214133934.0
008 020909s2003 nyua be 001 0 eng
010 $a 2002014607
020 $a0684805685 (set : alk. paper)
020 $a0684805650 (v. 1)
020 $a0684805669 (v. 2)
020 $a0684805677 (v. 3)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aGT2850$b.E53 2003
082 00 $a394.1/2/03$221
245 00 $aEncyclopedia of food and culture /$cSolomon H. Katz, editor in chief ; William Woys Weaver, associate editor.
260 $aNew York :$bScribner,$cc2003.
300 $a3 v. :$bill. (some col.) ;$c29 cm.
440 0 $aScribner library of daily life
504 $aIncludes bibliographical references and index.
520 1 $a"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004.
650 0 $aFood habits$vEncyclopedias.
650 0 $aFood$vEncyclopedias.
700 1 $aKatz, Solomon H.,$d1939-
700 1 $aWeaver, William Woys,$d1947-