We are what we eat : (Record no. 753469)

MARC details
000 -LEADER
fixed length control field 06954cam a2201093 a 4500
001 - CONTROL NUMBER
control field ocn631692768
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20241009163232.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr un||||a|a||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100527s1998 maua ob 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency OCLCE
Language of cataloging eng
Description conventions pn
Transcribing agency OCLCE
Modifying agency N$T
-- OCLCA
-- E7B
-- OCLCA
-- OCLCQ
-- OCLCO
-- OCLCA
-- OCLCF
-- OCLCQ
-- OCLCO
-- YDXCP
-- OCLCQ
-- EBLCP
-- DEBSZ
-- OCLCQ
-- AZK
-- COCUF
-- AGLDB
-- MOR
-- PIFAG
-- ZCU
-- MERUC
-- OCLCQ
-- OCLCA
-- U3W
-- INARC
-- STF
-- WRM
-- VTS
-- NRAMU
-- ICG
-- VT2
-- OCLCQ
-- YDX
-- DKC
-- OCLCQ
-- CEF
-- UX1
-- HS0
-- ADU
-- OCLCQ
-- OCLCA
-- OCLCQ
019 ## -
-- 435534623
-- 606975695
-- 646811725
-- 758543484
-- 923110349
-- 961694247
-- 962728799
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-- 1081293032
-- 1100913163
-- 1101711075
-- 1109369298
-- 1113456193
-- 1119034951
-- 1119132143
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780674037441
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0674037448
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0674001907
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780674001909
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 0674948602
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780674948600
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780674001909
035 ## - SYSTEM CONTROL NUMBER
System control number 282107
-- (N$T)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)631692768
Canceled/invalid control number (OCoLC)435534623
-- (OCoLC)606975695
-- (OCoLC)646811725
-- (OCoLC)758543484
-- (OCoLC)923110349
-- (OCoLC)961694247
-- (OCoLC)962728799
-- (OCoLC)975212503
-- (OCoLC)975246145
-- (OCoLC)988466625
-- (OCoLC)992064592
-- (OCoLC)1018032447
-- (OCoLC)1036920438
-- (OCoLC)1037934296
-- (OCoLC)1038622775
-- (OCoLC)1043649913
-- (OCoLC)1045488895
-- (OCoLC)1048230645
-- (OCoLC)1048740246
-- (OCoLC)1055403516
-- (OCoLC)1076532807
-- (OCoLC)1081293032
-- (OCoLC)1100913163
-- (OCoLC)1101711075
-- (OCoLC)1109369298
-- (OCoLC)1113456193
-- (OCoLC)1119034951
-- (OCoLC)1119132143
037 ## - SOURCE OF ACQUISITION
Note Title subscribed to via ProQuest Academic Complete
042 ## - AUTHENTICATION CODE
Authentication code dlr
043 ## - GEOGRAPHIC AREA CODE
Geographic area code n-us---
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number GT2853.U5
Item number G33 1998
060 #4 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER
Classification number 394.12 G112w
070 ## - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER
Classification number GT2853.U5G33
Item number 1998
072 #0 - SUBJECT CATEGORY CODE
Subject category code T000
072 #7 - SUBJECT CATEGORY CODE
Subject category code SOC
Subject category code subdivision 005000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 394.1/2/0973
Edition number 21
084 ## - OTHER CLASSIFICATION NUMBER
Classification number 71.55
Number source bcl
084 ## - OTHER CLASSIFICATION NUMBER
Classification number HD 375
Number source rvk
084 ## - OTHER CLASSIFICATION NUMBER
Classification number LC 17610
Number source rvk
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gabaccia, Donna R.,
Dates associated with a name 1949-
9 (RLIN) 226705
245 10 - TITLE STATEMENT
Title We are what we eat :
Remainder of title ethnic food and the making of Americans /
Statement of responsibility, etc. Donna R. Gabaccia ; [illustrations by Susan Keller].
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Cambridge, Mass. :
Name of publisher, distributor, etc. Harvard University Press,
Date of publication, distribution, etc. 1998.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (278 pages) :
Other physical details illustrations
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
347 ## - DIGITAL FILE CHARACTERISTICS
File type data file
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references (pages 243-267) and index.
505 00 - FORMATTED CONTENTS NOTE
Title Introduction: What Do We Eat?
Miscellaneous information 1.
Title Colonial Creoles
Miscellaneous information 2.
Title Immigration, Isolation, and Industry
Miscellaneous information 3.
Title Ethnic Entrepreneurs
Miscellaneous information 4.
Title Crossing the Boundaries of Taste
Miscellaneous information 5.
Title Food Fights and American Values
Miscellaneous information 6.
Title The Big Business of Eating
Miscellaneous information 7.
Title Of Cookbooks and Culinary Roots
Miscellaneous information 8.
Title Nouvelle Creole
-- Conclusion: Who Are We?
506 ## - RESTRICTIONS ON ACCESS NOTE
Materials specified Use copy
Standardized terminology for access restriction Restrictions unspecified
Source of term star
Institution to which field applies MiAaHDL
533 ## - REPRODUCTION NOTE
Type of reproduction Electronic reproduction.
Place of reproduction [Place of publication not identified] :
Agency responsible for reproduction HathiTrust Digital Library,
Date of reproduction 2010.
Institution to which field applies MiAaHDL
538 ## - SYSTEM DETAILS NOTE
System details note Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Uniform Resource Identifier <a href="http://purl.oclc.org/DLF/benchrepro0212">http://purl.oclc.org/DLF/benchrepro0212</a>
Institution to which field applies MiAaHDL
583 1# - ACTION NOTE
Action digitized
Time/date of action 2010
Jurisdiction HathiTrust Digital Library
Status committed to preserve
Source of term pda
Institution to which field applies MiAaHDL
588 0# - SOURCE OF DESCRIPTION NOTE
Source of description note Print version record.
520 ## - SUMMARY, ETC.
Summary, etc. Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in L.A. How ethnicity has influenced American eating habits - and thus, the make-up and direction of the American cultural mainstream - is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, entrepreneurship and connoisseurship, of food as a social and political symbol and weapon - and a thoroughly entertaining history of our culinary tradition of multiculturalism.
520 8# - SUMMARY, ETC.
Summary, etc. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. The book draws a surprisingly peaceful picture of American ethnic relations, in which "Americanized" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids
546 ## - LANGUAGE NOTE
Language note English.
590 ## - LOCAL NOTE (RLIN)
Local note Master record variable field(s) change: 072, 650, 651
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food habits
Geographic subdivision United States.
9 (RLIN) 338874
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ethnic food industry
Geographic subdivision United States.
9 (RLIN) 1071963
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ethnic attitudes
Geographic subdivision United States.
9 (RLIN) 650125
651 #0 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name United States
General subdivision Social life and customs.
9 (RLIN) 221574
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking, American.
9 (RLIN) 287724
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
Geographic subdivision United States.
9 (RLIN) 151418
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Feeding Behavior
General subdivision history
9 (RLIN) 1071964
650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Habitudes alimentaires
Geographic subdivision États-Unis.
9 (RLIN) 489323
650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cuisine ethnique
Geographic subdivision États-Unis.
9 (RLIN) 1071965
650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Attitudes ethniques
Geographic subdivision États-Unis.
9 (RLIN) 1071966
651 #6 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name États-Unis
General subdivision Mœurs et coutumes.
9 (RLIN) 221583
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
9 (RLIN) 230699
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking, American.
Source of heading or term fast
Authority record control number (OCoLC)fst01753224
9 (RLIN) 287724
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ethnic attitudes.
Source of heading or term fast
Authority record control number (OCoLC)fst00915936
9 (RLIN) 363107
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ethnic food industry.
Source of heading or term fast
Authority record control number (OCoLC)fst00915957
9 (RLIN) 197641
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food habits.
Source of heading or term fast
Authority record control number (OCoLC)fst00930807
9 (RLIN) 101076
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade.
Source of heading or term fast
Authority record control number (OCoLC)fst00930843
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Manners and customs.
Source of heading or term fast
Authority record control number (OCoLC)fst01007815
9 (RLIN) 133919
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name United States.
Source of heading or term fast
Authority record control number (OCoLC)fst01204155
9 (RLIN) 3418
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Voedingsgewoonten.
Source of heading or term gtt
9 (RLIN) 307180
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Etnische groepen.
Source of heading or term gtt
9 (RLIN) 138486
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ernährungsgewohnheit
Source of heading or term gnd
9 (RLIN) 255038
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ethnische Identität
Source of heading or term gnd
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ethnizität
Source of heading or term gnd
9 (RLIN) 274059
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Lebensmittelindustrie
Source of heading or term gnd
9 (RLIN) 158228
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name USA.
Source of heading or term gnd
9 (RLIN) 2455
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Moeurs et coutumes
General subdivision Alimentation.
Source of heading or term ram
9 (RLIN) 1071967
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Habitudes alimentaires
Geographic subdivision États-Unis.
Source of heading or term ram
9 (RLIN) 489323
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Attitudes ethniques
Geographic subdivision États-Unis.
Source of heading or term ram
9 (RLIN) 1071968
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name USA.
Source of heading or term swd
9 (RLIN) 2455
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
9 (RLIN) 396
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Gabaccia, Donna R., 1949-
Title We are what we eat.
Place, publisher, and date of publication Cambridge, Mass. : Harvard University Press, 1998
Record control number (DLC) 97052712
-- (OCoLC)38150283
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified EBSCOhost
Uniform Resource Identifier <a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=282107">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=282107</a>
938 ## -
-- EBL - Ebook Library
-- EBLB
-- EBL3300294
938 ## -
-- ebrary
-- EBRY
-- ebr10314306
938 ## -
-- EBSCOhost
-- EBSC
-- 282107
938 ## -
-- Internet Archive
-- INAR
-- wearewhatweeatet00gaba_0
938 ## -
-- YBP Library Services
-- YANK
-- 3068495
994 ## -
-- 92
-- N$T
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
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