MARC details
| 000 -LEADER |
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| fixed length control field |
03051cam a2200433Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn527706266 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
Ge_NSL |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20150315092255.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION |
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| fixed length control field |
m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100224s2004 ilua ob 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780226243276 (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0226243273 (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
0226243230 (hardcover : alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)527706266 |
| Canceled/invalid control number |
(OCoLC)646870256 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
N$T |
| Language of cataloging |
eng |
| Transcribing agency |
N$T |
| Modifying agency |
EBLCP |
| -- |
YDXCP |
| -- |
OCLCA |
| -- |
IDEBK |
| -- |
E7B |
| -- |
OCLCQ |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
e-fr--- |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
GLAA |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX719 |
| Item number |
.F423 2004eb |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
CKB |
| Subject category code subdivision |
034000 |
| Source |
bisacsh |
| 080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER |
|---|
| Universal Decimal Classification number |
641(44) |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ferguson, Priscilla Parkhurst. |
| 9 (RLIN) |
28979 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Accounting for taste |
| Medium |
[electronic resource] : |
| Remainder of title |
the triumph of French cuisine / |
| Statement of responsibility, etc |
Priscilla Parkhurst Ferguson. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Chicago : |
| Name of publisher, distributor, etc |
University of Chicago Press, |
| Date of publication, distribution, etc |
2004. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (xiii, 258 p.) : |
| Other physical details |
ill. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (p. 239-252) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Prologue: Eating orders -- 1. Culinary configurations. Culinary identities ; French cuisines -- 2. Inventing French cuisine. Between the Old Regime and the new ; The cuisine -- 3. Readings in a culinary culture. From cuisine to gastronomy ; Food talk ; The gastronomic field -- 4. Food nostalgia. In search of cuisine lost ; Country cooking ; Cooking and chefing -- 5. Consuming passions. Conspicuous cuisines ; Identifying cuisines ; Tasting France. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Ferguson explains how the food of France became French cuisine. This journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, this book focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients.--From publisher description. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, French. |
| 9 (RLIN) |
28980 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
COOKING |
| General subdivision |
Regional & Ethnic |
| -- |
French. |
| Source of heading or term |
bisacsh |
| 9 (RLIN) |
28981 |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
ფრანგული სამზარეულო |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Print version: |
| Main entry heading |
Ferguson, Priscilla Parkhurst. |
| Title |
Accounting for taste. |
| Place, publisher, and date of publication |
Chicago : The University of Chicago Press, 2004 |
| International Standard Book Number |
9780226243238 |
| Record control number |
(DLC) 2003020876 |
| -- |
(OCoLC)53097206 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
EBSCOhost |
| Uniform Resource Identifier |
<a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=298802">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=298802</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Universal Decimal Classification |
| Item type |
ელ.რესურსი |