| Record ID | ia:b2812683x |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b2812683x/b2812683x_marc.xml |
| Download MARC binary | https://www.archive.org/download/b2812683x/b2812683x_meta.mrc |
LEADER: 01081 am 2200361 a 4500
007 cr
008 820405s1876 enk s 000 | eng
035 $a(OCoLC)08311393
035 $a(UkLW)b2812683x
041 1 $aeng$aund
059 $a51704
091 $aK8761 (Shelfmark)
091 $aXQT (NLM broadly classified)
100 1 $aBrillat-Savarin,$d1755-1826.
245 10 $aGastronomy as a fine art /$ctranslated by R.E. Anderson.
250 $aNew ed.
260 $aLondon :$bChatto,$c1876.
300 $a280 pages.
336 $atext$btxt$2rdacontent.
337 $acomputer$bc$2rdamedia.
338 $aonline resource$bcr$2rdacarrier.
500 $aThis edition was reprinted in 1877 and 1879.
591 00 $zCopy 1$eNote: 1879 printing.$9X52155.
650 0 $aGastronomy.
655 0 $aElectronic books.
700 1 $aAnderson, Robert E.
752 $aEngland$dLondon.
759 $adig19th.
759 $adigukmhl.
776 1 $iPrint version:$tGastronomy as a fine art$w(UkLW)b12902895.
907 $a.b2812683x
907 $a.b2812683x
945 $aK8761