| 000 | 01726nam a2200445 a 4500 | ||
|---|---|---|---|
| 001 | EBC909375 | ||
| 003 | MiAaPQ | ||
| 006 | m o d | | ||
| 007 | cr cn||||||||| | ||
| 008 | 110815s2012 nyuad sb 001 0 eng d | ||
| 010 | _z 2011029237 | ||
| 020 | _z9780231153447 (cloth alk. paper) | ||
| 020 | _z9780231526920 (e-book) | ||
| 035 | _a(MiAaPQ)EBC909375 | ||
| 035 | _a(Au-PeEL)EBL909375 | ||
| 035 | _a(CaPaEBR)ebr10527997 | ||
| 035 | _a(CaONFJC)MIL362953 | ||
| 035 | _a(OCoLC)818856678 | ||
| 040 |
_aMiAaPQ _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTX541 _b.K55 2012 |
|
| 082 | 0 | 4 |
_a664/.07 _223 |
| 245 | 0 | 4 |
_aThe kitchen as laboratory _h[electronic resource] : _breflections on the science of food and cooking / _cedited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. |
| 260 |
_aNew York : _bColumbia University Press, _c2012. |
||
| 300 |
_axx, 312 p. : _bill. |
||
| 490 | 1 | _aArts and traditions of the table : perspectives on culinary history | |
| 504 | _aIncludes bibliographical references and index. | ||
| 533 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 | _aCooking. | |
| 655 | 4 | _aElectronic books. | |
| 700 | 1 | _aVega, César. | |
| 700 | 1 | _aUbbink, Job. | |
| 700 | 1 | _aLinden, Erik van der. | |
| 710 | 2 | _aProQuest (Firm) | |
| 830 | 0 | _aArts and traditions of the table. | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bcsl-ebooks/detail.action?docID=909375 _zClick to View |
| 999 |
_c751540 _d751540 |
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