Asian cuisine / (Record no. 448)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01476nam a2200253Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NUCLARK |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250522155505.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230217s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786214062522 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NUCLARK |
| Transcribing agency | NUCLARK |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 724.5 .B36 2020 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Banzuelo, Loida R. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Asian cuisine / |
| Statement of responsibility, etc. | Loida R. Banzuelo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila : |
| Name of publisher, distributor, etc. | Mindshapers Co, Inc., |
| Date of publication, distribution, etc. | c2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, pages 256 : |
| Other physical details | Illustration ; |
| Dimensions | 26 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP680.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter I. Overview of Asian culture -- Chapter II. Philippine culture -- Chapter III. Japanese cuisine -- Chapter IV. Chinese cuisine -- Chapter V. Korean cuisine -- Chapter VI. Vietnamese cuisine -- Chapter VII. Thai cuisine -- Chapter VIII. Indonesian culture -- Chapter IX. Indian cuisine -- Self-check -- Glossary of Asian cooking terminology -- Rubric for work performance evaluation -- References. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "The book consists of nine chapters which include overview of Asian Cuisine and selected cuisines in the Asian continent like the Philippine, Japanese, Chinese, Korean, Vietnamese, Thai, Indonesian and Indian. Each chapter discusses an overview of each cuisine, historical influences, nature or characteristics, regional cuisines and specialties, basic ingredients, tools and preparation methods." -- Preface |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKING, ASIAN |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Source of classification or shelving scheme | Library of Congress Classification |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Non-fiction | NU Clark | NU Clark | Filipiniana | 11/11/2022 | Purchased - R.R.A.G | 680.00 | FIL TX 724.5 .B36 2020 c.1 | NUCLA000000448 | 02/17/2023 | c.1 | 11/11/2022 | Books | |||||
| Library of Congress Classification | Non-fiction | NU Clark | NU Clark | Filipiniana | 11/11/2022 | Purchased - R.R.A.G. | 680.00 | FIL TX 724.5 .B36 2020 c.2 | NUCLA000000810 | 05/28/2024 | c.2 | 11/11/2022 | Books |
