| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:8311493:1880 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:8311493:1880?format=raw |
LEADER: 01880nam a2200457Ia 4500
001 156799208
003 OCoLC
005 20151005072626.0
008 070718s2007 cc a 000 0 eng d
035 $a156799208
035 $a(OCoLC)156799208
040 $aVP@$cVP@$dSFR$dUtOrBLW
041 1 $aeng$hchi
043 $aa-cc---
049 $aSFRA
092 $a394.1095$bG588f
100 1 $aGong, Wenxiang.
245 10 $aFood in Chinese culture /$cby Gong Wenxiang ; [English translator, RB Baron].
260 $a[Beijing, China :$bMinistry of Culture of the People's Republic of China,$c2007?]
300 $a93 p. :$bill. (chiefly col.) ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aTranslated from the Chinese.
505 0 $aChina's culinary traditions -- The cultural significance of food -- Food as a medium of communication.
650 0 $aFood habits$zChina$xHistory.
650 0 $aDinners and dining$zChina$xHistory.
650 0 $aCooking, Chinese$xHistory.
700 1 $aBaron, R. B.
710 2 $aMinistry of Culture of the People's Republic of China.
907 $a.b22572703$b11-14-18$c08-19-09
998 $ac2$axgc$b08-19-09$cm$da $e-$feng$gcc $h0$i4
957 00 $aOCLC reclamation of 2017-18
907 $a.b22572703$b10-01-13$c08-19-09
956 $aNo pre-reclamation 001 field existed
980 $a0809 sh mk
998 $ac2$axgc$ar3$b08-19-09$cm$da$e-$feng$gcc $h0$i4
994 $aC0$bSFR
999 $yMARS
945 $a394.1095$bG588f$d - - $e03-07-2016 17:57$f0$g0$h03-12-16$i31223084330522$j101$0101$k - - $lc2aas$ol$p$0.00$q-$r-$s- $t1$u2$v1$w0$x0$y.i59451294$z02-12-10
945 $a394.1095$bG588f$d - - $e - - $f0$g0$h01-17-18$i31223084330514$j503$0501$k - - $lxgcci$o-$p$0.00$q-$r-$s- $t1$u6$v8$w0$x1$y.i59451178$z02-12-10