| Record ID | marc_loc_updates/v37.i14.records.utf8:2393735:1320 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i14.records.utf8:2393735:1320?format=raw |
LEADER: 01320cam a2200325 a 4500
001 96175666
003 DLC
005 20090331165838.0
008 960801s1996 enka b 101 0 eng d
010 $a 96175666
020 $a075090884X
035 $a(OCoLC)35109221
040 $aGU$cGU$dDLC
042 $alccopycat
043 $ae-uk---
050 04 $aTX653$b.C69 1996
082 00 $a643/.3/0941$221
245 04 $aThe country house kitchen, 1650-1900 :$bskills and equipment for food provisioning /$cedited by Pamela A. Sambrook and Peter Brears.
260 $aPhoenix Mill, Far Thrupp, Stroud, Gloucestershire :$bA. Sutton Pub., in association with the National Trust,$c1996.
300 $axi, 266 p. :$bill. ;$c26 cm.
440 0 $aFood and society ;$v8
500 $a"Based on papers from the Eighth Leeds Symposium on Food History, April 1993 and the Ninth, April 1994"--T.p. verso.
504 $aIncludes bibliographical references and index.
650 0 $aKitchens$zGreat Britain$xHistory$xCongresses.
650 0 $aCountry homes$zGreat Britain$xHistory$xCongresses.
650 0 $aCookery, British$xHistory$xCongresses.
700 1 $aSambrook, Pamela.
700 1 $aBrears, Peter C. D.
711 2 $aLeeds Symposium on Food History$n(8th :$d1993)
711 2 $aLeeds Symposium on Food History$n(9th :$d1994)