The Kitchen, Food, and Cooking in Reformation Germany. (Record no. 120968)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02630nam a22004693i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC4767640 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240729131002.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2016 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781442251281 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781442251274 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC4767640 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL4767640 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaPaEBR)ebr11316494 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaONFJC)MIL978136 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)957077714 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | GT2853.G3.B34 2016 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.300943 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bach, Volker. |
| 245 14 - TITLE STATEMENT | |
| Title | The Kitchen, Food, and Cooking in Reformation Germany. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Blue Ridge Summit : |
| Name of producer, publisher, distributor, manufacturer | Rowman & Littlefield Publishers, Incorporated, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2016. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (219 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Historic Kitchens Series |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Intro -- Contents -- Introduction -- 1 ❖ ❖ Land und Leute-The Land and People -- 2 ❖ ❖ Teutsche Speißkammer- The German Larder -- 3 ❖ ❖ Hausratbuch-Household Book -- 4 ❖ ❖ Die Drei Tisch-The Three Tables -- 5 ❖ ❖ Tischzucht-Table Manners -- 6 ❖ ❖ Ein New Kochbuch- A New Cookbook -- 7 ❖ ❖ A Selection of Recipes -- Notes -- Glossary of Early Modern German Culinary Terms -- Further Reading -- Index -- Index of Recipes. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This work introduces readers to German culinary history in the Reformation era from the perspective of social history, and explores food and eating in terms of their economic, social, and religious ramifications. Food production, preparation, and consumption are in the foreground. Recipes and other relevant sources are provided in translation. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food preferences - Germany - History - 16th century. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Bach, Volker |
| Title | The Kitchen, Food, and Cooking in Reformation Germany |
| Place, publisher, and date of publication | Blue Ridge Summit : Rowman & Littlefield Publishers, Incorporated,c2016 |
| International Standard Book Number | 9781442251274 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Historic Kitchens Series |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4767640">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4767640</a> |
| Public note | Click to View |
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