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| LEADER |
00000cam a2200000 4500 |
| 001 |
on1197848223 |
| 003 |
OCoLC |
| 005 |
20241006213017.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
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200926s2020 xx o 000 0 eng d |
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|a YDX
|b eng
|c YDX
|d EBLCP
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|d OCLCF
|d OCLCO
|d YDX
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|d OCLCQ
|d OCLCO
|d OCLCL
|d OCLCQ
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| 019 |
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|a 1197867582
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| 020 |
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|a 9780817393120
|q (electronic bk.)
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| 020 |
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|a 0817393129
|q (electronic bk.)
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|z 0817320652
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|z 9780817320652
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|a (OCoLC)1197848223
|z (OCoLC)1197867582
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|a TX840.B3
|b M687 2020eb
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| 049 |
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|a HCDD
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| 100 |
1 |
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|a MOSS, ROBERT F.
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| 245 |
1 |
0 |
|a BARBECUE
|h [electronic resource] :
|b the history of an american institution.
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| 260 |
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|a [Place of publication not identified]
|b UNIV OF ALABAMA Press,
|c 2020.
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| 300 |
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|a 1 online resource
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| 504 |
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|a Includes bibliographical references and index.
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| 520 |
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|a "A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
|c Provided by publisher.
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| 650 |
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0 |
|a Barbecuing
|z United States.
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| 650 |
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0 |
|a Barbecuing
|z United States
|x History.
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| 650 |
|
7 |
|a Barbecuing
|2 fast
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| 651 |
|
7 |
|a United States
|2 fast
|1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq
|
| 655 |
|
7 |
|a History
|2 fast
|
| 758 |
|
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|i has work:
|a Barbecue (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGDGygKr8v4FG94JGptV83
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
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|c Original
|z 0817320652
|z 9780817320652
|w (OCoLC)1140778040
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=6355156
|y Click for online access
|
| 903 |
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|a EBC-AC
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| 994 |
|
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|a 92
|b HCD
|