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003 OCoLC
005 20170913070758.4
006 m o d
007 cr cnu---unuuu
008 060707s2006 kyu ob 001 0ceng d
020 0813171334|q(electronic bk.)
020 9780813171333|q(electronic bk.)
020 0813123984|q(print)
020 9780813123981|q(print)
035 (OCoLC)70262623|z(OCoLC)748215251|z(OCoLC)816858646
|z(OCoLC)823853297|z(OCoLC)823923704
040 N$T|beng|epn|cN$T|dYDXCP|dOCLCQ|dTUU|dEBLCP|dOCLCQ|dE7B
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|dOCLCO|dOCLCQ|dCOO|dIDEBK|dOCLCQ
049 MAIN
050 4 TX649.A1|bB35 2006eb
082 04 641.5092/273|aB|222
100 1 Baker-Clark, Charles Allen.
245 10 Profiles from the kitchen :|bwhat great cooks have taught
us about ourselves and our food /|cCharles A. Baker-Clark.
260 Lexington :|bUniversity Press of Kentucky,|c©2006.
300 1 online resource (x, 209 pages)
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
505 0 Front cover; Copyright; Contents; Acknowledgments; 1. The
Lost Connections to Our Food; 2. James Beard; 3. M.F.K.
Fisher; 4. Paul and Julie Child; 5. Elizabeth David; 6.
Mama Dip; 7. Eugene Walter; 8. Susan Spicer; 9. Carlo
Petrini; 10. Angus Campbell; 11. Rick, Deann, and Lanie
Bayless; 12. Father Dominic Garramone, O.S.B.; 13. John T.
Edge and the Southern Foodways Alliance; 14. The
Rediscovery of Ourselves and Food; Index.
506 1 Unlimited number of concurrent users.|5UkHlHU
650 0 Cooks|zUnited States|vBiography.
856 40 |uhttps://www.jstor.org/stable/10.2307/j.ctt2tv64p|zGo to
ebook
936 JSTOR-D-2016/17
