| Record ID | marc_loc_updates/v36.i25.records.utf8:11518643:1054 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i25.records.utf8:11518643:1054?format=raw |
LEADER: 01054cam a2200313 a 4500
001 2007050283
003 DLC
005 20080618102023.0
008 071207r20082008nyuab b 001 0deng
010 $a 2007050283
020 $a9780393066579 (hardcover)
020 $a0393066576 (hardcover)
035 $a(OCoLC)ocn183392741
035 $a(OCoLC)183392741$z(OCoLC)181139287
040 $aDLC$cDLC$dYDX$dBAKER$dYDXCP$dBTCTA$dVP@$dDLC
043 $aa-cc---
050 00 $aTX724.5.C5$bD868 2008
082 00 $a641.5951$222
100 1 $aDunlop, Fuchsia.
245 10 $aShark's fin and Sichuan pepper :$ba sweet-sour memoir of eating in China /$cFuchsia Dunlop.
250 $a1st American ed.
260 $aNew York :$bW.W. Norton,$c2008.
300 $a320 p. :$bill., map ;$c25 cm.
500 $aOriginally published: London : Ebury, 2008.
504 $aIncludes bibliographical references and index.
650 0 $aCookery, Chinese.
650 0 $aFood habits$zChina.
600 10 $aDunlop, Fuchsia$xTravel$zChina.
651 0 $aChina$xDescription and travel.