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001392722 020__ $$z9781442249295
001392722 020__ $$a9781442249301 (e-book)
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001392722 050_4 $$aTX360.U6$$b.F87 2016
001392722 0820_ $$a394.1/20973$$223
001392722 1001_ $$aFurrow, Dwight,$$eauthor.
001392722 24510 $$aAmerican foodie :$$btaste, art, and the cultural revolution /$$cDwight Furrow.
001392722 264_1 $$aLanham, Maryland :$$bRowman & Littlefield,$$c2016.
001392722 264_4 $$c©2016
001392722 300__ $$a1 online resource (189 pages).
001392722 336__ $$atext$$2rdacontent
001392722 337__ $$acomputer$$2rdamedia
001392722 338__ $$aonline resource$$2rdacarrier
001392722 504__ $$aIncludes bibliographical references and index.
001392722 506__ $$aAccess limited to authorized users.
001392722 588__ $$aDescription based on print version record.
001392722 650_0 $$aFood$$zUnited States$$xPhilosophy.
001392722 650_0 $$aDinners and dining$$zUnited States.
001392722 650_0 $$aFood preferences$$zUnited States.
001392722 655_0 $$aElectronic books
001392722 77608 $$iPrint version:$$aFurrow, Dwight.$$tAmerican foodie : taste, art, and the cultural revolution.$$dLanham, Maryland : Rowman & Littlefield, c2016 $$z9781442249295 $$w2015027903
001392722 852__ $$bebk
001392722 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=4206478$$zOnline Access
001392722 909CO $$ooai:library.usi.edu:1392722$$pGLOBAL_SET
001392722 980__ $$aBIB
001392722 980__ $$aEBOOK
001392722 982__ $$aEbook
001392722 983__ $$aOnline