| Record ID | marc_loc_2016/BooksAll.2016.part39.utf8:171659833:1014 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part39.utf8:171659833:1014?format=raw |
LEADER: 01014cam a2200301 a 4500
001 2012000686
003 DLC
005 20130313113501.0
008 120221s2012 mduab b 001 0 eng
010 $a 2012000686
020 $a9780759121256 (cloth : alk. paper)
020 $a9780759121263 (pbk. : alk. paper)
020 $a9780759121270 (ebook)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $ae-it---$an-mx---$aa-cc---
050 00 $aTX725.A1$bA315 2012
082 00 $a394.1/20945$223
100 1 $aAlbala, Ken,$d1964-
245 10 $aThree world cuisines :$bItalian, Mexican, Chinese /$cKen Albala.
260 $aLanham, Md. :$bAltaMira Press,$cc2012.
300 $axxii, 365 p. :$bcol. ill., maps ;$c26 cm.
490 0 $aAltaMira studies in food and gastronomy
504 $aIncludes bibliographical references (p. 347-349) and index.
650 0 $aInternational cooking.
650 0 $aFood habits$zItaly$xHistory.
650 0 $aFood habits$zMexico$xHistory.
650 0 $aFood habits$zChina$xHistory.