| Record ID | marc_loc_updates/v36.i41.records.utf8:9351305:979 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i41.records.utf8:9351305:979?format=raw |
LEADER: 00979nam a22002777a 4500
001 2008431059
003 DLC
005 20081009151211.0
008 080925s2008 nz a 000 0 eng
010 $a 2008431059
020 $a9781877486043 (pbk.)
020 $a1877486043 (pbk.)
035 $a(OCoLC)ocn232606260
040 $aNz$cNZ1$dDLC
042 $alccopycat
043 $au-nz---
050 00 $aTX725.N4$bL43 2008
082 04 $a641.509$222
100 1 $aLeach, Helen May Keedwell.
245 10 $aCulinary treasures of the Hocken collections /$cHelen Leach.
260 $a[Dunedin, N.Z.] :$bHocken Collections, Uare Taoka o Hākena, University of Otago,$c2008.
300 $a42 p. :$bill. :$c21 cm.
440 0 $aHocken lecture ;$v2008/3
500 $a"This Hocken Lecture was given on Thursday, 29 November 2007, in the Burns 1 Lecture Theatre, University of Otago"--P. [i].
650 0 $aCookery$zNew Zealand$xHistory.
710 1 $aUniversity of Otago.$bHocken Collections.