{"publishers": ["DuMont Buchverlag GmbH & Co.KG"], "languages": [{"key": "/languages/ger"}], "source_records": ["amazon:3832159479", "marc:marc_loc_2016/BooksAll.2016.part30.utf8:107463907:964", "marc:marc_columbia/Columbia-extract-20221130-007.mrc:290083795:1144", "marc:harvard_bibliographic_metadata/ab.bib.09.20150123.full.mrc:45639217:1014", "marc:harvard_bibliographic_metadata/20220215_002.bib.mrc:181522257:1775"], "title": "K unstlerk uche: Lebensmittel als Kunstmaterial von Schiele bis Jason Rhoades", "identifiers": {"librarything": ["4234177"]}, "covers": [8414591], "edition_name": "1 Auflage.", "isbn_10": ["3832159479"], "key": "/books/OL19130331M", "authors": [{"key": "/authors/OL3164424A"}], "publish_places": ["K oln"], "works": [{"key": "/works/OL9052412W"}], "type": {"key": "/type/edition"}, "subjects": ["SEL Library selection", "Bildende Kunst"], "lccn": ["2002487913"], "lc_classifications": ["N8217.F64 B45 2002"], "oclc_numbers": ["50005860"], "number_of_pages": 296, "publish_date": "2002", "latest_revision": 8, "revision": 8, "created": {"type": "/type/datetime", "value": "2008-10-21T02:34:37.320329"}, "last_modified": {"type": "/type/datetime", "value": "2025-04-29T18:45:17.976280"}}