The kitchen as laboratory (Record no. 196718)

MARC details
000 -LEADER
fixed length control field 01500nam a2200361 a 4500
001 - CONTROL NUMBER
control field ebr10527997
003 - CONTROL NUMBER IDENTIFIER
control field CaPaEBR
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m u
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110815s2012 nyuad sb 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2011029237
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780231153447 (cloth alk. paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780231526920 (e-book)
040 ## - CATALOGING SOURCE
Original cataloging agency CaPaEBR
Transcribing agency CaPaEBR
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)785776620
050 14 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX541
Item number .K55 2012eb
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.07
Edition number 23
245 04 - TITLE STATEMENT
Title The kitchen as laboratory
Medium [electronic resource] :
Remainder of title reflections on the science of food and cooking /
Statement of responsibility, etc. edited by C�esar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Columbia University Press,
Date of publication, distribution, etc. 2012.
300 ## - PHYSICAL DESCRIPTION
Extent xx, 312 p. :
Other physical details ill.
490 1# - SERIES STATEMENT
Series statement Arts and traditions of the table : perspectives on culinary history
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
533 ## - REPRODUCTION NOTE
Type of reproduction Electronic reproduction.
Place of reproduction Palo Alto, Calif. :
Agency responsible for reproduction ebrary,
Date of reproduction 2011.
Note about reproduction Available via World Wide Web.
-- Access may be limited to ebrary affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Composition.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
Source of term local
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Vega, C�esar.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ubbink, Job.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Linden, Erik van der.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element ebrary, Inc.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Arts and traditions of the table.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://site.ebrary.com/lib/daystar/Doc?id=10527997">http://site.ebrary.com/lib/daystar/Doc?id=10527997</a>
Public note An electronic book accessible through the World Wide Web; click to view

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