Why we eat, how we eat (Record no. 160834)

000 -LEADER
fixed length control field 01622nam a2200397 a 4500
001 - CONTROL NUMBER
control field vtls003262482
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200508125025.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m u
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150102s2013 enka sb 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2012-039400
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781409447252 (hardback : alk. paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781409447269 (e-book)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)837609097
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr10681157
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201503091119
Level of effort used to assign nonsubject heading access points pushpa
-- 201501020925
-- pushpa
040 ## - CATALOGING SOURCE
Original cataloging agency CaPaEBR
Transcribing agency CaPaEBR
050 14 - LIBRARY OF CONGRESS CALL NUMBER
Classification number GT2850
Item number .W49 2013eb
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 394.1/2
Edition number 23
245 00 - TITLE STATEMENT
Title Why we eat, how we eat
Medium [electronic resource] :
Remainder of title contemporary encounters between foods and bodies /
Statement of responsibility, etc. edited by Emma-Jayne Abbots, Anna Lavis.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Farnham, Surrey, England ;
-- Burlington, Vt. :
Name of publisher, distributor, etc. Ashgate Pub. Limited,
Date of publication, distribution, etc. c2013.
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 310 p. :
Other physical details ill.
490 1# - SERIES STATEMENT
Series statement Critical food studies
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
533 ## - REPRODUCTION NOTE
Type of reproduction Electronic reproduction.
Place of reproduction Palo Alto, Calif. :
Agency responsible for reproduction ebrary,
Date of reproduction 2013.
Note about reproduction Available via World Wide Web.
-- Access may be limited to ebrary affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food habits.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food preferences.
9 (RLIN) 19677
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Symbolic aspects.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
Source of term local
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Abbots, Emma-Jayne.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Lavis, Anna.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element ebrary, Inc.
9 (RLIN) 25628
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Critical food studies.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier https://ezproxy.taylors.edu.my/login?url=http://site.ebrary.com/lib/taylorscollege/Doc?id=10681157
Public note An electronic book accessible through the World Wide Web; click to view
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 160834
Koha biblioitemnumber 160834
952 ## - LOCATION AND ITEM INFORMATION (KOHA)
-- 2800:20160630
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Date last seen Copy number Price effective from Koha item type Public note
        e-book Taylor's Library-TU Taylor's Library - Perpetual(TU) 2020-02-21 2020-02-21 1 2020-02-21 Main Collection SCAFS,70003,03,CL,PPT