| Record ID | marc_ithaca_college/ic_marc.mrc:200980697:1037 |
| Source | Ithaca College Library |
| Download Link | /show-records/marc_ithaca_college/ic_marc.mrc:200980697:1037?format=raw |
LEADER: 01037pam a22003254a 45 0
001 318656
005 20040622110847.0
008 030304s2003 nyua b 001 0 eng
010 $a 2003044009
035 $a51817287
040 $aDLC$cDLC$dYDX$dUKM$dXIM
015 $aGBA3-V9921
020 $a0231122322
041 1 $aeng$hita
042 $apcc
043 $ae-it---
050 00 $aTX723$b.C28313 2003
049 $aXIMM
100 1 $aCapatti, Alberto,$d1944-
240 10 $aCucina italiana.$lEnglish
245 10 $aItalian cuisine :$ba cultural history /$cAlberto Capatti & Massimo Montanari ; translated by Aine O'Healy.
260 $aNew York :$bColumbia University Press,$cc2003.
300 $axx, 348 p. :$bill. ;$c24 cm.
440 0 $aArts and traditions of the table
504 $aIncludes bibliographical references (p. [325]-334) and index.
650 0 $aCookery, Italian$xHistory.
650 0 $aGastronomy$xHistory.
651 0 $aItaly$xSocial life and customs.
700 1 $aMontanari, Massimo,$d1949-
994 $aC0$bXIM