The cooking of spani and portugal. (Record no. 47925)
[ view plain ]
000 -LEADER | |
---|---|
fixed length control field | 00884nam a2200181Ia 4500 |
001 - CONTROL NUMBER | |
control field | 21983 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | 0000000000 |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20211103170658.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 010519s1970 000 0 eng d |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (AEA)87022392B2C3463CB55FBB97414563FC |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | AEA |
Transcribing agency | AEA |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Feibleman, Peter |
9 (RLIN) | 76199 |
245 #4 - TITLE STATEMENT | |
Title | The cooking of spani and portugal. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc. | Nederlad : |
Name of publisher, distributor, etc. | Time-Life International, |
Date of publication, distribution, etc. | c1970. |
520 ## - SUMMARY, ETC. | |
Summary, etc. | Provides gatronnomic tour through the Iberian cuisines.Reviews each zone on dishes ,how na dwhen they are cooked and served , traces their relation to religion,folk dancing,fiestas and other aspects of living . Places featured are the center of Spain ,in Madrid and the surrounding provinces ,region of Extremadura to Andalusia,Levante,Pyrenees, Galicia and Portugal. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Reference |
Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Aklatang Emilio Aguinaldo-Information Resource Center | Aklatang Emilio Aguinaldo-Information Resource Center | Reference | 05/19/2001 | REF-005248 | TX 349 .F739 1970 | 3AEA0000285719 | 11/03/2021 | 11/03/2021 | Reference |