| Record ID | marc_loc_2016/BooksAll.2016.part37.utf8:175253177:1185 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part37.utf8:175253177:1185?format=raw |
LEADER: 01185cam a2200289 a 4500
001 2010051435
003 DLC
005 20110527082735.0
008 101217s2011 ne a b 001 0 eng
010 $a 2010051435
020 $a9789004194663 (pbk. : alk. paper)
020 $a9004194665 (pbk. : alk. paper)
035 $a(OCoLC)ocn693750956
040 $aDLC$cDLC$dYDX$dYDXCP$dOHX$dBWX$dCDX$dDLC
043 $aa-ja---
050 00 $aHD9330.P663$bC43 2011
082 00 $a338.4/764182480952$222
100 1 $aCeccarini, Rossella.
245 10 $aPizza and pizza chefs in Japan :$ba case of culinary globalization /$cby Rossella Ceccarini.
260 $aLeiden ;$aBoston :$bBrill,$cc2011.
300 $axii, 160 p. :$bill. ;$c24 cm.
490 1 $aSocial sciences in Asia ;$v31
504 $aIncludes bibliographical references and index.
505 0 $aIntroduction -- The cultural object : pizza -- The social world : Italian restaurants -- The receiver : the consumer -- The creator : the pizzaiolo -- Conclusion : towards new understandings of food glocalization.
650 0 $aPizza industry$zJapan.
650 0 $aEthnic food industry$zJapan.
830 0 $aSocial sciences in Asia ;$vv. 31.