MARC details
| 000 -LEADER |
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| fixed length control field |
02229cam a2200493Mi 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn794700415 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240726105413.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
110407s2011 mdua obd 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| Canceled/invalid LC control number |
2011009234 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
CN8ML |
| Language of cataloging |
eng |
| Description conventions |
pn |
| -- |
rda |
| Transcribing agency |
CN8ML |
| Modifying agency |
OCLCQ |
| -- |
NT |
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YDXCP |
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P@U |
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OCLCF |
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E7B |
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OCLCO |
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COO |
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EBLCP |
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OCLCO |
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OCLCQ |
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OCLCO |
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DEBSZ |
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OCLCO |
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OCL |
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OCLCQ |
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OCLCO |
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MERUC |
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USU |
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OCLCO |
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LOA |
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OCLCQ |
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COCUF |
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AGLDB |
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K6U |
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PIFAG |
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FVL |
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ZCU |
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OCLCO |
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OCLCQ |
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YDX |
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OCLCO |
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OCLCA |
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U3W |
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OCLCO |
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STF |
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VNS |
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VTS |
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ICG |
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REC |
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VT2 |
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CRU |
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OCLCA |
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OCLCQ |
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JBG |
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AU@ |
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WYU |
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OCLCO |
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OCLCA |
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TKN |
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OCLCQ |
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DKC |
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OCLCO |
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OCLCQ |
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OCLCO |
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OCLCQ |
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U3G |
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M8D |
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OCLCA |
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AJS |
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UKAHL |
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OCLCO |
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FWA |
| -- |
OCLCO |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
015994368 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781421403380 |
| Qualifying information |
|
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
e-fr--- |
| 050 04 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX719 |
| Item number |
.E974 2011 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Takats, Sean, |
| Dates associated with a name |
1974- |
| Relator term |
Author |
| 245 10 - TITLE STATEMENT |
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| Title |
The expert cook in enlightenment France /Sean Takats. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Baltimore : |
| Name of publisher, distributor, etc. |
Johns Hopkins University Press, |
| Date of publication, distribution, etc. |
(c)2011. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (x, 203 pages) : |
| Other physical details |
illustrations |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
data file |
| Source |
rda |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographies and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Defining the cook -- |
| Title |
Corrupting spaces -- |
| -- |
Pots and pens -- |
| -- |
Theorizing the kitchen -- |
| -- |
The servant of medicine -- |
| -- |
Conclusion. |
| 530 ## - COPYRIGHT INFORMATION: |
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| COPYRIGHT INFORMATION |
COPYRIGHT NOT covered - Click this link to request copyright permission: |
| Uniform Resource Identifier |
<a href="b">b</a> |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooks |
| Geographic subdivision |
France |
| General subdivision |
History |
| Chronological subdivision |
18th century. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking |
| Geographic subdivision |
France |
| General subdivision |
History |
| Chronological subdivision |
18th century. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking, French |
| General subdivision |
History |
| Chronological subdivision |
18th century. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Culture. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Medicine |
| General subdivision |
History |
| Chronological subdivision |
18th century. |
| 650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking |
| General subdivision |
history |
| 650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Culture |
| 650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food |
| General subdivision |
history |
| 650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Professional Role |
| General subdivision |
history |
| 650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
History, 18th Century |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
Multi-User |
| 655 #1 - INDEX TERM--GENRE/FORM |
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| Genre/form data or focus term |
Electronic Books. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=600974&site=eds-live&custid=s3260518">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=600974&site=eds-live&custid=s3260518</a> |
| -- |
Click to access digital title | log in using your CIU ID number and my.ciu.edu password |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) |
| DONATED BY: |
|
| VENDOR |
EBSCO |
| Classification part |
TX |
| PUBLICATION YEAR |
2011 |
| LOCATION |
ONLINE |
| REQUESTED BY: |
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| -- |
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NFIC |
| Source of classification or shelving scheme |
|
| 994 ## - |
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| -- |
92 |
| -- |
NT |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
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| a |
1 |
| b |
Cynthia Snell |
| c |
1 |
| d |
Cynthia Snell |