| Record ID | marc_loc_updates/v39.i35.records.utf8:9985218:1190 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v39.i35.records.utf8:9985218:1190?format=raw |
LEADER: 01190nam a22002658a 4500
001 2011035174
003 DLC
005 20110824104411.0
008 110822s2012 nyu b 001 0 eng
010 $a 2011035174
020 $a9780525952664
040 $aDLC$cDLC
042 $apcc
050 00 $aGT2850$b.C69 2012
082 00 $a394.1/2$223
100 1 $aCowen, Tyler.
245 13 $aAn economist gets lunch :$bnew rules for everyday foodies /$cTyler Cowen.
260 $aNew York :$bDutton,$c2012.
263 $a1204
300 $ap. cm.
504 $aIncludes bibliographical references and index.
505 0 $aOn the eve of the revolution -- How American food got bad -- Revolutionizing the supermarket experience -- The rules for finding a good place to eat -- Barbecue: the greatest slow food of all -- The Asian elephant in the room -- Another agricultural revolution, now -- Eating your way to a greener planet -- Why does Mexican food taste different in Mexico? -- The finding great food anywhere encyclopedia -- The stuff and values of cooking at home.
650 0 $aFood habits$xEconomic aspects.
650 0 $aFood preferences$xEconomic aspects.
650 0 $aFood industry and trade.