| Record ID | marc_loc_2016/BooksAll.2016.part30.utf8:184972293:1037 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part30.utf8:184972293:1037?format=raw |
LEADER: 01037cam a22003134a 4500
001 2003044009
003 DLC
005 20100624085515.0
008 030304s2003 nyuab b 001 0 eng
010 $a 2003044009
020 $a0231122322 (alk. paper)
040 $aDLC$cDLC$dDLC
041 1 $aeng$hita
042 $apcc
043 $ae-it---
050 00 $aTX723$b.C2832513 2003
082 00 $a641.5945/09$221
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., map ;$c24 cm.
440 0 $aArts and traditions of the table
504 $aIncludes bibliographical references (p. [325]-334) and index.
650 0 $aCooking, Italian$xHistory.
651 0 $aItaly$xSocial life and customs.
650 0 $aGastronomy$xHistory.
700 1 $aMontanari, Massimo,$d1949-
700 1 $aO'Healy, Áine.