MARC details
| 000 -LEADER |
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| fixed length control field |
02628nam a2200421 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
590267 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230217163943.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
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| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
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| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
080502s2008 enk fsb 001|0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781847884558 (ebook) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(StDuBDS)AH26205660 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
StDuBDS |
| Language of cataloging |
eng |
| Transcribing agency |
StDuBDS |
| Modifying agency |
StDuBDSZ |
| Description conventions |
pn |
| Modifying agency |
UkPrAHLS |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
FOO |
| Source |
ukslc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
JFCV |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
JHMC |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
JBCC4 |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
JHMC |
| Source |
thema |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Adapon, Joy. |
| 245 10 - TITLE STATEMENT |
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| Title |
Culinary art and anthropology / |
| Statement of responsibility, etc. |
Joy Adapon. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Oxford : |
| Name of publisher, distributor, etc. |
Berg, |
| Date of publication, distribution, etc. |
2008. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (xi, 160 p.) |
| 366 ## - TRADE AVAILABILITY INFORMATION |
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| Detailed date of publication |
20080801 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 149-158) and index. |
| 520 8# - SUMMARY, ETC. |
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| Summary, etc. |
'Culinary Art and Anthropology' is an anthropological study of food. It focuses on taste and flavour using an interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. |
| Expansion of summary note |
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings.Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses. |
| 533 ## - REPRODUCTION NOTE |
|---|
| Type of reproduction |
Electronic reproduction. |
| Agency responsible for reproduction |
Askews and Holts. |
| Note about reproduction |
Mode of access: World Wide Web. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery |
| General subdivision |
Social aspects |
| Geographic subdivision |
Mexico |
| Chronological subdivision |
Milpa Alta. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery, Mexican. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery |
| Geographic subdivision |
Mexico |
| Chronological subdivision |
Milpa Alta. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food habits |
| Geographic subdivision |
Mexico |
| Chronological subdivision |
Milpa Alta. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery |
| General subdivision |
Social aspects. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food and Drink. |
| Source of heading or term |
ukslc |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Source of term |
lcsh |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version : |
| International Standard Book Number |
9781847882127 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="http://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9781847884558">http://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9781847884558</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
Do not suppress from OPAC |
| Source of classification or shelving scheme |
Dewey Decimal Classification |