| Record ID | marc_loc_updates/v38.i27.records.utf8:99346:1061 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i27.records.utf8:99346:1061?format=raw |
LEADER: 01061cam a2200301 a 4500
001 00272594
003 DLC
005 20100701181052.0
008 991011s1999 dcua b 000 0 eng d
010 $a 00272594
020 $a0295979267
035 $a(OCoLC)ocm42612604
040 $aMNG$cMNG$dDLC
042 $alccopycat
043 $ae-uk-en
050 00 $aGT2853.G7$bF68 1999
082 00 $a394.1/2/094209031$221
245 00 $aFooles and fricassees :$bfood in Shakespeare's England /$cedited by Mary Anne Caton ; with an essay by Joan Thirsk.
246 3 $aFood in Shakespeare's England
260 $aWashington, D.C. :$bFolger Shakespeare Library ;$aSeattle :$bDistributed by University of Washington Press,$c1999.
300 $a128 p. :$bill. ;$c28 cm.
504 $aBibliography: p. 126-128.
650 0 $aFood habits$zEngland$xHistory.
650 0 $aCooking, English$xHistory.
600 10 $aShakespeare, William,$d1564-1616$xHomes and haunts$zEngland.
700 1 $aCaton, Mary Anne.
700 1 $aThirsk, Joan.
710 2 $aFolger Shakespeare Library.