The future of post-human culinary art towards a new theory of ingredients and techniques /
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| Main Author: | |
|---|---|
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Newcastle upon Tyne :
Cambridge Scholars Pub.,
2012.
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| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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| 005 | 20171002063046.0 | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 120921s2012 enk sb 001 0 eng d | ||
| 020 | |z 144384120X | ||
| 020 | |z 9781443841207 | ||
| 020 | |z 9781443844840 (ebook) | ||
| 035 | |a (CaPaEBR)ebr10648308 | ||
| 035 | |a (OCoLC)825978098 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TX652 |b .B36 2012eb |
| 100 | 1 | |a Baofu, Peter. | |
| 245 | 1 | 4 | |a The future of post-human culinary art |h [electronic resource] : |b towards a new theory of ingredients and techniques / |c by Peter Baofu. |
| 260 | |a Newcastle upon Tyne : |b Cambridge Scholars Pub., |c 2012. | ||
| 300 | |a xxvii, 584 p. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Home economics. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a ebrary, Inc. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10648308 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 151311 |d 151311 | ||