MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02961nam a2200397 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
851187432 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20160715103443.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
sd|uungnnmmneu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130628s2013 vau nn l n eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781598039481 (set) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1598039482 (set) |
| 028 02 - PUBLISHER NUMBER |
|---|
| Publisher number |
9180 |
| Source |
Teaching Company |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CMI |
| Transcribing agency |
CMI |
| Modifying agency |
UtOrBLW |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
CD 641.3 |
| Item number |
ALBA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Albala, Ken, |
| Dates associated with a name |
1964- |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food |
| Medium |
A Cultural Culinary History/ |
| Statement of responsibility, etc. |
Ken Albala. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Chantilly, Va. : |
| Name of publisher, distributor, etc. |
Teaching Co., |
| Date of publication, distribution, etc. |
c2013. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
18 sound discs (18 hr.) : |
| Other physical details |
digital ; |
| Dimensions |
4 3/4 in. + |
| Accompanying material |
1 course guidebook (vi, 290 p. : ill. ; 19 cm). |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
spoken word |
| Content type code |
spw |
| Source |
rdacontent. |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
audio |
| Media type code |
s |
| Source |
rdamedia. |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
audio disc |
| Carrier type code |
sd |
| Source |
rdacarrier. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
The great courses. Better living : Food & wine. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Compact discs. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Digital recording. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Thirty-six lectures on 18 discs (30 min. each). |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Course guidebook includes bibliographical references. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Hunting, gathering, and Stone Age cooking -- What early agriculturalists ate -- Egypt and the gift of the Nile -- Ancient Judea--from Eden to kosher laws -- Classical Greece--wine, olive oil, and trade -- The Alexandrian exchange and the four humors -- Ancient India--sacred cows and Ayurveda -- Yin and Yang of classical Chinese cuisine -- Dining in republican and imperial Rome -- Early Christianity--food rituals and asceticism -- Europe's Dark Ages and Charlemagne -- Islam--a thousand and one nights of cooking -- Carnival in the High Middle Ages -- International Gothic cuisine -- A Renaissance in the kitchen -- Aztecs and the roots of Mexican cooking -- 1492--globalization and fusion cuisines -- 16th century manners and reformation diets -- Papal Rome and the Spanish Golden Age -- The birth of French haute cuisine -- Elizabethan England, Puritans, country food -- Dutch treat--coffee, tea, sugar, tobacco -- African and Aboriginal cuisines -- Edo, Japan--Samurai dining and Zen aesthetics -- Colonial cookery in North America -- Eating in the early Industrial Revolution -- Romantics, vegetarians, utopians -- First restaurants, chefs, and gastronomy -- Big business and the homogenization of food -- Food imperialism around the World -- Immigrant cuisines and ethnic restaurants -- War, nutritionism, and the Great Depression -- World War II and the advent of fast food -- Counterculture--from hippies to foodies -- Science of new dishes and new organisms -- The past as prologue? |
| 511 0# - PARTICIPANT OR PERFORMER NOTE |
|---|
| Participant or performer note |
Ken Albala, Professor, University of the Pacific. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food habits |
| General subdivision |
History. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Teaching Company. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Great courses (Compact disc) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
| Item part |
FOO |
| Call number prefix |
DVD |