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001    Credo9781787855526 
003    Credo 
005    20191106082816.0 
006    m     o  d         
007    cr cn||||||||| 
008    191018r20192014nyua    ob    000 0 eng d 
010    |z  2013957569 
016 7  016813694|2Uk 
020    9781787855526|qelectronic version 
020    |z9780199677337|qhardback 
020    |z0199677336|qhardback 
035    (CaBNVSL)gtp00568263 
035    (Credo)oupof2014 
035    (OCoLC)1124976060 
040    CaBNVSL|beng|erda|cCaBNVSL|dCaBNVSL 
049    RIDW 
050  4 TX349|b.D36 2014eb 
082 04 641.303|223 
090    TX349|b.D36 2014eb 
100 1  Davidson, Alan,|d1924-2003,|0https://id.loc.gov/
       authorities/names/n81032804|eauthor. 
245 14 The Oxford companion to food /|cAlan Davidson. 
246 30 Companion to food. 
250    3rd edition /|bedited by Tom Jaine ; illustrations by Soun
       Vannithone. 
250    [Enhanced Credo edition] 
263    20191106 
264  1 New York, NY :|bOxford University Press,|c2014. 
264 31 Boston, Massachusetts :|bCredo Reference,|c2019. 
300    1 online resource (4162 entries) :|b190 images ;|cdigital 
       files 
336    text|2rdacontent 
336    still image|2rdacontent 
337    electronic|2isbdmedia 
338    online resource|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
504    Includes bibliographical references (pages 893-921). 
505 0  Alan Davidson: a tribute -- Preface to the third edition -
       - Preface to the second edition -- Acknowledgements for 
       the second edition -- Introduction -- Contributors -- 
       Notes on using this companion -- Entries A-Z -- 
       Bibliography -- Picture acknowledgements. 
506    Access restricted to authorized users and institutions. 
520 3  Thousands of entries provide coverage on every possible 
       food, its history, cultural significance, and culinary 
       usage. 
538    Mode of access: World Wide Web. 
588    Description based on title page of print version. 
590    Credo Reference|bGeneral Reference 
650  0 Food|vEncyclopedias.|0https://id.loc.gov/authorities/
       subjects/sh2008120933 
650  0 Cooking|vEncyclopedias.|0https://id.loc.gov/authorities/
       subjects/sh2009121799 
650  0 Food habits|0https://id.loc.gov/authorities/subjects/
       sh85050275|vEncyclopedias.|0https://id.loc.gov/authorities
       /subjects/sh99001614 
650  7 Food.|2fast|0https://id.worldcat.org/fast/930458 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
655  0 Electronic books. 
655  7 Encyclopedias.|2fast|0https://id.worldcat.org/fast/1423798
655  7 Encyclopedias.|2lcgft|0https://id.loc.gov/authorities/
       genreForms/gf2014026092 
700 1  Jaine, Tom,|0https://id.loc.gov/authorities/names/
       n88109803|eeditor. 
700 1  Vannithone, Soun,|0https://id.loc.gov/authorities/names/
       nr00009425|eillustrator. 
710 2  Credo Reference (Firm),|0https://id.loc.gov/authorities/
       names/no2007075121|edistributor. 
776 08 |iPrint version:|z0199677336|z9780199677337|w(DLC)  
       2013957569|hxxx, 921 pages : illustrations 
856 40 |zOnline eBook via Credo Reference. Access restricted to 
       current Rider University students, faculty, and staff.
       |uhttps://rider.idm.oclc.org/login?url=https://
       search.credoreference.com/content/title/
       oupof?institutionId=3526 
901    MARCIVE 20231220 
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