| Record ID | ia:cu31924000405724 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/cu31924000405724/cu31924000405724_marc.xml |
| Download MARC binary | https://www.archive.org/download/cu31924000405724/cu31924000405724_meta.mrc |
LEADER: 01286cam 2200337 4500
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008 750311s1915 mauf 000 0 eng d
035 $a(CStRLIN)NYCX1211521B
035 $a(NIC)notisAAP2849
035 $a(OCoLC)1211521
035 $a131082
040 $cVtMiM$dNIC$dCStRLIN$dNIC
041 1 $aengfre
100 1 $aBrillat-Savarin,$d1755-1826.
240 10 $aPhysiologie du goût.$lEnglish
245 12 $aA handbook of gastronomy$b(Physiologie du goût)$cby Jean Anthelme Brillat-Savarin.
260 $aBoston,$bHoughton Mifflin,$c1915.
300 $axlix, 392 p.$bplates.$c24 cm.
650 0 $aGastronomy
700 1 $aBrillat-Savarin,$d1755-1826.$tPhysiologie du goût.$lEnglish.
710 2 $aHerndon/Vehling Collection.$4fmo
903 $aKirtas$d20080321$p31924000405724
905 $a19941018120000.0
948 $a517
948 2 $a20071116$bm$dwt32$elts
950 $lHOTEL$aTX637$b.B86 1915$i06/04/87 N ?40:\Mann o1+o2\$h01/01/01 N
950 $lMANN$aTX637$b.B85H$d\VAULT\$n\"Three hundred and seventy-five copies of this book were printed at the Riverside press, June, 1950. This copy is number 170."\$fo1+o2$i06/04/87 N ?1:me
955 $lHOTEL$c1$i06/04/87 C
955 $lMANN$c1$i06/04/87 C
995 $aHivolm$d20061205