News
Events
Blogs
Oxford symposium on food & cookery, 1986 : the cooking medium : proceedings /
Saved in:
| Corporate Author: | |
|---|---|
| Contributors: | |
| Format: | Book |
| Language: | English |
| Published: |
London :
Prospect Books,
©1987.
|
| Subjects and Genres: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 02784cam a2200517 a 4500 | ||
|---|---|---|---|
| 001 | marc-ocm16627111 | ||
| 005 | 20231017190759.0 | ||
| 008 | 870901s1987 enka b 100 0 eng d | ||
| 019 | |a 21935099 |a 220558250 | ||
| 020 | |a 090732536X | ||
| 020 | |a 9780907325369 | ||
| 035 | |a (franklin)9978882097203681 | ||
| 035 | |a (hsp)marc-ocm16627111 | ||
| 035 | |a (OCoLC)16627111 |z (OCoLC)21935099 |z (OCoLC)220558250 | ||
| 040 | |a ESU |b eng |c ESU |d LDL |d AGL |d OCL |d OCLCQ |d BAKER |d OCLCQ |d YDXCP |d OCLCQ |d PAU |d NLGGC |d OCLCO |d OCLCA |d OCLCF |d OCLCQ |d OCL |d OCLCA |d CCS |d OCLCQ |d OCLCO | ||
| 049 | |a PAUU | ||
| 050 | 4 | |a TX652.9 |b .O94 1986 | |
| 070 | 0 | |a TX652.O94 |b 1986 | |
| 072 | 0 | |a T120 | |
| 082 | 0 | 4 | |a 641.5 |b OXF |
| 084 | |a 49.25 |2 bcl | ||
| 111 | 2 | |a Oxford Symposium on Food & Cookery |d (1986 : |c St. Antony's College, University of Oxford) | |
| 245 | 1 | 0 | |a Oxford symposium on food & cookery, 1986 : |b the cooking medium : proceedings / |c [editor Tom Jaine]. |
| 246 | 3 | |a Cooking medium | |
| 260 | |a London : |b Prospect Books, |c ©1987. | ||
| 300 | |a 136 pages : |b illustrations ; |c 29 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references. | ||
| 505 | 2 | |a Bartolomeo Sacchi re-edited -- Cooking with water -- Sheep's tail fat as a cooking medium in the Middle East -- Mutton fat in early cape cookery -- Cooking oils and fats -- Fats and oils in the fish and chip trade -- Food and symbol -- La Balmeenne : the olive oil co-operative and mill at Beaumes de Venise -- Cooking methods and mediums in 16th century France -- Bread -- its history. | |
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 2-16-2021 | |
| 590 | |a HSP Historic Culinary Arts Collection. | ||
| 650 | 0 | |a Cooking |v Congresses. | |
| 650 | 7 | |a Cooking. |2 fast |0 (OCoLC)fst01754966 | |
| 650 | 1 | 7 | |a Spijsvetten. |2 gtt |
| 650 | 1 | 7 | |a Spijsoliën. |2 gtt |
| 653 | |a Cookery | ||
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 700 | 1 | |a Jaine, Tom. | |
| 776 | 0 | 8 | |i Online version: |a Oxford Symposium on Food & Cookery (1986 : St. Antony's College, University of Oxford). |t Oxford symposium on food & cookery, 1986. |d London : Prospect Books, ©1987 |w (OCoLC)604334815 |
| 776 | 0 | 8 | |i Online version: |a Oxford Symposium on Food & Cookery (1986 : St. Antony's College, University of Oxford). |t Oxford symposium on food & cookery, 1986. |d London : Prospect Books, ©1987 |w (OCoLC)606106085 |
| 852 | 0 | 0 | |a Historical Society of Pennsylvania |b Closed Stacks |h TX 652 .C37 n.783 |t 1 |
| 911 | |a 290957 | ||
| HLD | 0 | |b HSPLib |c hspclosed |h TX 652 .C37 n.783 |8 22719368040003681 | |
| ITM | |r 22719368040003681 |b 1 |h 0 |g hspclosed |e hspclosed |8 23719367860003681 |a non-circ |q 2022-08-08 15:00:24 US/Eastern |i TX 652 .C37 n.783 |d HSPLib |f HSPLib | ||