MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02266cam a22004338i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocm1090868178 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220726091000.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190401s2020 onca b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2020935262 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780228100843 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)1090868178 |
| Canceled/invalid control number |
(OCoLC)1224549785 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
NLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
YDX |
| Modifying agency |
BDX |
| -- |
NLC |
| -- |
OCLCF |
| -- |
NBO |
| -- |
UAP |
| -- |
GZD |
| -- |
OCLCO |
| -- |
CLE |
| -- |
DLC |
| -- |
NLC |
| -- |
MiTN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP372.5 |
| Item number |
.C68 2020 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
664.072 |
| -- |
C |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Coucquyt, Peter, |
| 245 14 - TITLE STATEMENT |
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| Title |
The Art & science of foodpairing : |
| Remainder of title |
10,000 flavour matches that will transform the way you eat / |
| Statement of responsibility, etc. |
Peter Coucquyt, Bernard Lahousse, Johan Langenbick. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Art & science of food pairing. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Art and science of foodpairing. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Richmond Hill, Ontario ; |
| -- |
Buffalo, N.Y. : |
| Name of producer, publisher, distributor, manufacturer |
Firefly Books, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2020. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
388 pages, |
| Other physical details |
color illustrations ; |
| Dimensions |
29 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| Source |
rdacontent. |
| 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. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (page 387) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The story of foodpairing -- Key aromas -- Olfaction versus gustation -- The importance of aroma -- Aroma molecules -- Building your aroma library -- How foodpairing works -- Ingredients & pairings -- From kiwi to oyster: key ingredients & pairing suggestions. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens."-- |
| Assigning source |
Provided by publisher. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Foodpairing is a method for identifying which foods go well together. This book explains why the food combinations we know and love work so well together and opens up a new world of delicious pairings that will transform the way we eat. -- Adapted from back cover. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flavor. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Odor. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Sensory evaluation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Taste |
| General subdivision |
Sensory evaluation. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lahousse, Bernard, |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Langenbick, Johan, |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |