| Record ID | marc_loc_2016/BooksAll.2016.part35.utf8:157618290:1062 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part35.utf8:157618290:1062?format=raw |
LEADER: 01062cam a2200277 a 4500
001 2008052221
003 DLC
005 20100108084950.0
008 081202s2009 maua b 001 0 eng
010 $a 2008052221
020 $a9780674032910 (alk. paper)
020 $a0674032918 (alk. paper)
035 $a(OCoLC)ocn261174065
040 $aDLC$cDLC$dBTCTA$dYDXCP$dC#P$dOCLCA$dBWX$dVP@$dDLC
050 00 $aTP372.5$b.F74 2009
082 00 $a664$222
100 1 $aFreidberg, Susanne,$d1966-
245 10 $aFresh :$ba perishable history /$cSusanne Freidberg.
260 $aCambridge, Mass. :$bBelknap Press of Harvard University Press,$c2009.
300 $a408 p. :$bill. ;$c22 cm.
504 $aIncludes bibliographical references (p. [347]-384) and index.
505 0 $aRefrigeration : cold revolution -- Beef : mobile meat -- Eggs : shell games -- Fruit : ephemeral beauty -- Vegetables : hidden labor -- Milk : border politics -- Fish : wild life.
650 0 $aFood$xQuality.
650 0 $aFood handling.
650 0 $aFood$xLabeling.
650 0 $aPerishable goods.