| 000 -LEADER |
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| fixed length control field |
02076cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls003054452 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306170532.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2008 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471794073 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471794074 (pbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181402 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201012140950 |
| Level of effort used to assign classification |
wilmina |
| Level of effort used to assign subject headings |
201010251622 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200709031200 |
| Level of effort used to assign classification |
pushpa |
| -- |
200707191742 |
| -- |
pushpa |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
HAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Harrington, Robert J., |
| Dates associated with a name |
1958- |
| 9 (RLIN) |
286969 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food and wine pairing : |
| Remainder of title |
a sensory experience / |
| Statement of responsibility, etc. |
by Robert J. Harrington. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c2008. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 322 p. : |
| Other physical details |
ill. ; |
| Dimensions |
28 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part A: Mastering the art and science of food and wine pairing: 1. The wine and food pyramid: a hierarchy of taste - 2. Taste basics and the basics of wine evaluation - 3. Gastronomic identity: The effect of the environment and culture on prevailing components, texture, and flavors in wine and food - 4. Gastronomic identity II: Food and cuisine: The effect of the environment and culture on gastronomy, wine and food marriages, and tourism -- Part B: The foundation: Wine and food taste components : 5. The impact of sweetness and acidity levels in wine and food - 6. Salt, bitterness, and bubbles -- Part C: Wine and food texture characteristics: 7. Wine texture characteristics: Tannin, Oak, and body - 8. Food texture characteristics: Fattiness, cooking method, protein and body -- Part D: Flavors: Architectural elements in the wine and food pairing process: 9. The impact of spice - 10. Flavor intensity and flavor persistency -- Part E: The whole enchilada: Putting it all together: 11. Menu planning: Horizontal and vertical pairing decisions - 12. Wine and cheese: A natural affinity? - 13. The grand finale: Dessert and dessert wines - 14. The customer experience: Product, service, and training issues. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
286970 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Wine and wine making. |
| 9 (RLIN) |
286971 |
| 920 ## - Programme |
|---|
| Programme |
SHT: 641888, 641915, 153695, 154496 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
63300 |
| Koha biblioitemnumber |
63300 |
