| Record ID | marc_loc_2016/BooksAll.2016.part38.utf8:206944623:1069 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part38.utf8:206944623:1069?format=raw |
LEADER: 01069cam a2200313 a 4500
001 2011037632
003 DLC
005 20120913081942.0
008 110908s2012 nyua b 001 0 eng
010 $a 2011037632
020 $a9780857452207 (hardcover : alk. paper)
020 $a9780857453341 (ebook)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $an-mx---
050 00 $aGT2853.M6$bA96 2012
082 00 $a394.1250972/65$223
100 1 $aAyora Díaz, Steffan Igor.
245 10 $aFoodscapes, foodfields, and identities in Yucatán /$cSteffan Igor Ayora-Diaz.
250 $a1st. ed.
260 $aNew York :$bBerghahn Books,$cc2012.
300 $ax, 311 p. :$bill., map ;$c24 cm.
490 0 $aLatin America studies
504 $aIncludes bibliographical references ( p. 282-305) and index.
650 0 $aFood habits$zMexico$zYucatán ( State)
650 0 $aFood preferences$zMexico$zYucatán ( State)
650 0 $aCooking, Mexican.
650 0 $aCooking$zMexico$zYucatán ( State)
651 0 $aYucatán (Mexico : State)$xSocial life and customs.