How food made history / (Record no. 19124)

MARC details
000 -LEADER
fixed length control field 04354cam a2200949Ia 4500
001 - CONTROL NUMBER
control field ocn759159372
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220701010841.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110526s2012 enkab ob 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2011022726
040 ## - CATALOGING SOURCE
Original cataloging agency E7B
Language of cataloging eng
Description conventions pn
Transcribing agency E7B
Modifying agency OCLCQ
-- UIU
-- DG1
-- YDXCP
-- EBLCP
-- REDDC
-- OCLCQ
-- N$T
-- OCLCQ
-- DEBSZ
-- OCLCQ
-- COD
-- OCLCQ
-- OCLCO
-- OCLCF
-- OCLCQ
-- RIV
-- OCLCO
-- OCLCQ
-- CDX
-- IDEBK
-- UKMGB
-- OCLCQ
-- OCLCO
-- OCLCQ
-- COO
-- OCLCQ
-- NLGGC
-- OCLCO
-- AZK
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number 015837182
Source Uk
019 ## -
-- 748534167
-- 759006606
-- 810275287
-- 961496666
-- 962649898
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781444344646
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1444344641
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 144434465X
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781444344653
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1444344668
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781444344660
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1405189487
Qualifying information (Cloth)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781405189484
Qualifying information (Cloth)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1405189479
Qualifying information (paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781405189477
Qualifying information (paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781444344677
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1444344676
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781405189484
Qualifying information (hardback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781405189477
Qualifying information (paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781444344653
Qualifying information (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781444344660
Qualifying information (Mobi)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code 9786613240538
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV040087362
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 372810357
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 396994776
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 425883736
029 1# - (OCLC)
OCLC library identifier DKDLA
System control number 820120-katalog:000600536
029 1# - (OCLC)
OCLC library identifier HEBIS
System control number 274011018
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14838057
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14976048
029 1# - (OCLC)
OCLC library identifier NLGGC
System control number 343370298
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV043393652
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)759159372
Canceled/invalid control number (OCoLC)748534167
-- (OCoLC)759006606
-- (OCoLC)810275287
-- (OCoLC)961496666
-- (OCoLC)962649898
037 ## - SOURCE OF ACQUISITION
Stock number 324053
Source of stock number/acquisition MIL
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number GT2850
Item number .H46 2012eb
072 #7 - SUBJECT CATEGORY CODE
Subject category code SOC
Subject category code subdivision 005000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 394.12
Edition number 23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number HIS054000
Source of number bisacsh
084 ## - OTHER CLASSIFICATION NUMBER
Classification number 15.50
Source of number bcl
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Higman, B. W.,
Dates associated with a name 1943-
245 10 - TITLE STATEMENT
Title How food made history /
Statement of responsibility, etc B.W. Higman.
250 ## - EDITION STATEMENT
Edition statement 1st ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Chichester, West Sussex ;
-- Malden, Mass. :
Name of publisher, distributor, etc Wiley-Blackwell,
Date of publication, distribution, etc 2012.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (x, 265 pages) :
Other physical details illustrations, maps
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
347 ## -
-- data file
-- rda
380 ## -
-- Bibliography
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The creation of food worlds -- Genetics and geography -- Forest, farm, factory -- Hunting, herding, fishing -- Preservation and processing -- Trade -- Cooking, class, and consumption -- National, regional, and global cuisines -- Eating well, eating badly -- Starving.
520 ## - SUMMARY, ETC.
Summary, etc "Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution -- Offers a fresh understanding of world history through the discussion of food"--
-- Provided by publisher.
588 0# -
-- Print version record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food habits
General subdivision History.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Social aspects
-- History.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Aspectes socials.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Hàbits alimentaris
General subdivision Història.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Nutrició
General subdivision Història.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element SOCIAL SCIENCE
General subdivision Customs & Traditions.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food habits.
Source of heading or term fast
-- (OCoLC)fst00930807
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Social aspects.
Source of heading or term fast
-- (OCoLC)fst00930613
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Levensmiddelen.
Source of heading or term gtt
-- (NL-LeOCL)078573882
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Voeding.
Source of heading or term gtt
-- (NL-LeOCL)078947111
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Llibres electrònics.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term History.
Source of term fast
-- (OCoLC)fst01411628
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Geschiedenis (vorm)
Source of term gtt
-- (NL-LeOCL)088143147
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Main entry heading Higman, B.W., 1943-
Title How food made history.
Edition 1st ed.
Place, publisher, and date of publication Chichester, West Sussex ; Malden, Mass. : Wiley-Blackwell, 2012
Record control number (DLC) 2011022726
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9781444344677">http://dx.doi.org/10.1002/9781444344677</a>
Public note Wiley Online Library
994 ## -
-- 92
-- DG1

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