| Record ID | marc_loc_2016/BooksAll.2016.part39.utf8:48930677:824 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part39.utf8:48930677:824?format=raw |
LEADER: 00824cam a22002897a 4500
001 2011431278
003 DLC
005 20120111100915.0
008 120105s2002 enka b 001 0 eng
010 $a 2011431278
015 $aGBA2-W8269
020 $a0747267960
020 $a9780747267966
035 $a(OCoLC)ocm50214464
040 $aUKM$cUKM$dIXA$dC#P$dYDXCP$dOCLCQ$dDLC
042 $alccopycat
050 00 $aGT2850$b.T34 2002
082 04 $a641.3009$221
100 1 $aTannahill, Reay.
245 10 $aFood in history /$cReay Tannahill.
250 $aNew and updated ed.
260 $aLondon :$bReview,$c2002.
300 $axiv, 424 p. :$bill. ;$c22 cm.
500 $aPrevious ed.: Penguin, 1988.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xHistory.
650 0 $aFood habits$xHistory.