| Record ID | marc_loc_updates/v38.i12.records.utf8:15797291:1162 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i12.records.utf8:15797291:1162?format=raw |
LEADER: 01162cam a2200325 a 4500
001 2009028335
003 DLC
005 20100317151242.0
008 090722s2009 caua b 001 0 eng
010 $a 2009028335
020 $a9780313340437 (hard copy : alk. paper)
020 $a0313340439 (hard copy : alk. paper)
020 $a9780313088063 (ebook)
020 $a0313088063 (ebook)
035 $a(OCoLC)ocn427704444
040 $aDLC$cDLC$dYDX$dDLC
043 $an-us---
050 00 $aTX715$b.L81874 2009
082 00 $a394.1/20973$222
100 1 $aLong, Lucy M.,$d1956-
245 10 $aRegional American food culture /$cLucy M. Long.
260 $aSanta Barbara, Calif. :$bGreenwood Press,$cc2009.
300 $axxi, 241 p. :$bill. ;$c25 cm.
490 1 $aFood cultures in America
504 $aIncludes bibliographical references (p. [219]-231) and index.
505 0 $aHistorical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health.
650 0 $aCookery, American.
650 0 $aDiet$zUnited States.
650 0 $aFood habits$zUnited States.
830 0 $aFood cultures in America.