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LEADER 01341cam a2200361 i 4500
001
991007617249707546
005
20220623125555.0
008
161026t20162014enk b 001 0 eng d
020
a| 9781138634947
q| (paperback)
035
a| (HKSYU)b13310100-852hksyu_inst
040
a| YDX
b| eng
e| rda
c| YDX
d| BDX
d| OCLCQ
d| NhCcYBP
d| HK-SYU
050
4
a| GT2850
b| .B78 2016
082
0
4
a| 394.1/2
2| 23
092
0
a| 394.12
b| EDI 2016
245
0
0
a| Edible identities :
b| food as cultural heritage /
c| edited by Ronda L. Brulotte, Michael A. Di Giovine.
264
1
a| London ;
a| New York :
b| Routledge,
c| 2016.
264
4
c| ©2014
300
a| xiii, 237 pages ;
c| 24 cm
336
a| text
b| txt
2| rdacontent
337
a| unmediated
b| n
2| rdamedia
338
a| volume
b| nc
2| rdacarrier
490
1
a| Heritage, culture and identity
500
a| First published in 2014 by Ashgate Publishing.
504
a| Includes bibliographical references and index.
650
0
a| Food habits.
700
1
a| Brulotte, Ronda L.,
e| editor.
700
1
a| Di Giovine, Michael A.,
e| editor.
830
0
a| Heritage, culture, and identity.
907
a| b13310100
b| 08-01-22
c| 23-07-11
910
a| ykc
b| yyt
935
a| (HK-SYU)500932096
9| ExL
998
a| book
b| 22-11-17
c| m
d| a
e| -
f| eng
g| enk
h| 0
i| 5
945
h| Supplement
l| location
i| barcode
y| id
f| bookplate
a| callnoa
b| callnob
n| SOC260