| 000 -LEADER |
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| fixed length control field |
02743cam a2200457Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
u12661 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
SA-PMU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210418123218.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130131s2013 nyua b 001 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
YDXCP |
| Language of cataloging |
eng |
| Transcribing agency |
YDXCP |
| Modifying agency |
BDX |
| -- |
EIK |
| -- |
CDX |
| -- |
OCLCF |
| -- |
SGB |
| -- |
NTD |
| -- |
OCLCQ |
| -- |
OCLCO |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0465056970 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780465056972 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)826294083 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX656 |
| Item number |
.W56 2012 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
643/.3 |
| Edition number |
23 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
|---|
| OCLC library identifier |
NLGGC |
| System control number |
400638908 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wilson, Bee. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Consider the fork : |
| Remainder of title |
a history of how we cook and eat / |
| Statement of responsibility, etc. |
Bee Wilson. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Basic Books, |
| Date of publication, distribution, etc. |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiii, 320 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
22 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor."--Back cover. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 289-303) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Pots and pans: with rice cooker -- Knife: with mezzaluna -- Fire: with toaster -- Measure: with egg timer -- Grind: with nutmeg grater -- Eat: with tongs -- Ice: with molds -- Kitchen: with coffee. |
| 596 ## - |
|---|
| -- |
1 2 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Kitchen utensils |
| General subdivision |
History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| General subdivision |
History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dinners and dining |
| General subdivision |
History. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01754966 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dinners and dining. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00893952 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Kitchen utensils. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00987913 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
History. |
| Source of term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01411628 |
| 938 ## - |
|---|
| -- |
Brodart |
| -- |
BROD |
| -- |
104116072 |
| 938 ## - |
|---|
| -- |
Coutts Information Services |
| -- |
COUT |
| -- |
24672665 |
| 938 ## - |
|---|
| -- |
YBP Library Services |
| -- |
YANK |
| -- |
9994039 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| 994 ## - |
|---|
| -- |
Z0 |
| -- |
SUPMU |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| h (OCLC) |
NO HOLDINGS IN SUPMU - 87 OTHER HOLDINGS |