| Record ID | marc_loc_updates/v37.i05.records.utf8:13606065:835 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i05.records.utf8:13606065:835?format=raw |
LEADER: 00835nam a22002658a 4500
001 2009002996
003 DLC
005 20090127150724.0
008 090127s2009 nyu b 001 0 eng
010 $a 2009002996
020 $a9780231140928 (cloth : alk. paper)
020 $a9780231511759 (ebook)
040 $aDLC$cDLC
043 $an-us---
050 00 $aTX715$b.S651315 2009
082 00 $a641.30973$222
100 1 $aSmith, Andrew F.,$d1946-
245 10 $aEating history :$bthirty turning points in the making of American cuisine /$cAndrew F. Smith.
260 $aNew York :$bColumbia University Press,$c2009.
263 $a0908
300 $ap. cm.
504 $aIncludes bibliographical references and index.
650 0 $aCookery, American.
650 0 $aCookery, American$xHistory.
650 0 $aFood habits$zUnited States$xHistory.