| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:495957176:1029 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:495957176:1029?format=raw |
LEADER: 01029nam a2200301 a 4500
001 012636311-0
005 20110301123850.0
008 100512s2010 enkab b 100 0 eng
015 $aGBB063462$2bnb
016 7 $a015557525$2Uk
020 $a9781903018798 (pbk.)
020 $a190301879X (pbk.)
035 0 $aocn624419365
040 $aUKM$cUKM$dBTCTA$dYDXCP$dOCLCQ$dC#P
050 4 $aTX345$b.O94 2010
082 04 $a641.30014$222
111 2 $aOxford Symposium on Food & Cookery$d(2009 :$cSt. Catherine's College)
245 10 $aFood and language :$bproceedings of the Oxford Symposium of Food and Cookery 2009 /$cedited by Richard Hosking.
260 $aTotnes, Devon :$bProspect Books,$c2010.
300 $a390 p. :$bill., map ;$c25 cm.
504 $aIncludes bibliographical references.
650 0 $aFood$vCongresses.
650 0 $aFood$xSocial aspects$vCongresses.
650 0 $aLanguage and languages$vCongresses.
650 0 $aCooking$vCongresses.
700 1 $aHosking, Richard.
988 $a20101211
906 $0OCLC