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00000cam a2200000 7i4500 |
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| 008 |
120215s2003 sz eng |
| 020 |
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|a 2940284083
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| 020 |
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|a 2940284091
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| 020 |
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|a 2940284105
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|a UniSZA
|e rda
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0 |
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|a GT2850
|b .C66 2003
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| 090 |
0 |
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|a GT2850
|b .C66 2003
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| 245 |
0 |
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|a Cooking eating purchasing digesting
|c editing Martin R. Scharer, Pierre Butty, Isabelle Raboud-Schule, Nicole Stauble Tercier ;compiled by Claude-Anne Borgeaud
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| 250 |
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|a English edition
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| 264 |
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1 |
|a Vevey, Switzerland
|b Fondation Alimentarium
|c ©2003
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| 264 |
|
4 |
|c ©2003
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| 300 |
|
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|a 198 pages
|b illustration(chiefly colour)
|c 21 cm
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 650 |
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0 |
|a Cooking, Medieval
|x Exhibitions
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| 650 |
|
0 |
|a Food habits
|x History
|
| 650 |
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0 |
|a Gastronomy
|x History
|
| 700 |
1 |
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|a Borgeaud, Claude-Anne
|e compiler
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| 700 |
1 |
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|a Butty, Pierre
|e editor
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| 700 |
1 |
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|a Raboud-Schule, Isabelle
|e editor
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| 700 |
1 |
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|a Scharer, Martin R.
|e editor
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| 700 |
1 |
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|a Tercier, Nicole Stauble
|e editor
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| 999 |
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|a 1000146377
|b Book
|c OPEN SHELF (30 DAYS)
|e Medical Campus
|