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000926592 020__ $$z9780710306579
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000926592 050_4 $$aGT2853.J3$$b.I83 2014
000926592 0820_ $$a394.1/0952$$221
000926592 1001_ $$aIshige, Naomichi,$$d1937-$$eauthor.
000926592 24514 $$aThe history and culture of Japanese food /$$cNaomichi Ishige.
000926592 264_1 $$aOxfordshire, England ;$$aNew York :$$bRoutledge,$$c2014.
000926592 264_4 $$c©2001
000926592 300__ $$a1 online resource (284 pages) :$$billustrations, maps
000926592 336__ $$atext$$2rdacontent
000926592 337__ $$acomputer$$2rdamedia
000926592 338__ $$aonline resource$$2rdacarrier
000926592 500__ $$a"First issued in paperback 2011"--T. p. verso.
000926592 504__ $$aIncludes bibliographical references.
000926592 506__ $$aAccess limited to authorized users.
000926592 588__ $$aDescription based on print version record.
000926592 650_0 $$aFood habits$$zJapan$$xHistory.
000926592 650_0 $$aDinners and dining$$zJapan$$xHistory.
000926592 651_0 $$aJapan$$xSocial life and customs.
000926592 77608 $$iPrint version:$$aIshige, Naomichi, 1937-$$tHistory and culture of Japanese food.$$dOxfordshire, England ; New York : Routledge, 2014, c2001 $$z9780710306579 $$w2002277605
000926592 852__ $$bebk
000926592 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1713408$$zOnline Access
000926592 909CO $$ooai:library.usi.edu:926592$$pGLOBAL_SET
000926592 980__ $$aEBOOK
000926592 980__ $$aBIB
000926592 982__ $$aEbook
000926592 983__ $$aOnline