LEADER 01596nam0-2200529---450- 001 990000079880203316 005 20000622 010 $a0-471-57446-5 035 $a0007988 035 $aUSA010007988 035 $a(ALEPH)000007988USA01 035 $a0007988 100 $a20000622d1993----|||y0itay0103----ba 101 0 $aeng 102 $aUS 105 $aa|||||||001yy 200 1 $aMobile communications design fundamentals$fWilliam C. Y. Lee 205 $a2nd ed. 210 $aNew York$cJohn Wiley & Sons$dc1993 215 $aXIX, 372 p.$cill.$d24 cm. 225 2 $aWiley series in telecommunications 410 0$12001$aWiley series in telecommunications 606 $aRadiotelefonia 676 $a621.38456 700 1$aLEE,$bWilliam C.$0745427 801 $aIT$bSALBC$gISBD 912 $a990000079880203316 951 $a621.384 56 LEE$b14900 Ing.$c621.38456$d00003989 959 $aBK 969 $aTEC 979 $c20000914$lUSA01$h1736 979 $c20000919$lUSA01$h1048 979 $c20000919$lUSA01$h1521 979 $c20001019$lUSA01$h1056 979 $c20001019$lUSA01$h1454 979 $c20001019$lUSA01$h1501 979 $c20001019$lUSA01$h1538 979 $c20001024$lUSA01$h1514 979 $c20001027$lUSA01$h1519 979 $c20001027$lUSA01$h1523 979 $c20001110$lUSA01$h1710 979 $c20001124$lUSA01$h1208 979 $aPATTY$b90$c20011119$lUSA01$h1337 979 $c20020403$lUSA01$h1615 979 $aPATRY$b90$c20040406$lUSA01$h1606 996 $aMobile communications design fundamentals$91486701 997 $aUNISA LEADER 02658nam 2200709 450 001 9910454011003321 005 20211005064751.0 010 $a1-282-28598-X 010 $a9786612285981 010 $a1-84788-455-5 035 $a(CKB)1000000000724937 035 $a(EBL)533050 035 $a(OCoLC)406353023 035 $a(SSID)ssj0000133345 035 $a(PQKBManifestationID)11142103 035 $a(PQKBTitleCode)TC0000133345 035 $a(PQKBWorkID)10046255 035 $a(PQKB)10874871 035 $a(MiAaPQ)EBC533050 035 $a(MiAaPQ)EBC5730757 035 $a(Au-PeEL)EBL5730757 035 $a(OCoLC)1103221122 035 $a(MiAaPQ)EBC420646 035 $a(Au-PeEL)EBL420646 035 $a(OCoLC)476252446 035 $a(EXLCZ)991000000000724937 100 $a20190607d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCulinary art and anthropology /$fJoy Adapon 210 1$aOxford ;$aNew York, New York :$cBerg,$d[2008] 210 4$dİ2008 215 $a1 online resource (172 p.) 300 $aDescription based upon print version of record. 311 $a1-84788-212-9 311 $a1-84788-213-7 320 $aIncludes bibliographical references (pages 137-158) and index. 327 $aContents; Preface; Introduction; -1-Perceptions of Mexican Cuisine; -2-Cooking as an Artistic Practice; -3-Barbacoa in Milpa Alta; - 4 -Women as Culinary Agents; -5-Mole and Fiestas; -6-The Centrality of Gastronomy in Social Life; Notes; Works Cited; Index 330 $aAn anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. It examines the integral role and concept of 'flavour' in everyday life. 606 $aCooking, Mexican 606 $aCooking$zMexico$zMexico City 606 $aCooking$xSocial aspects$zMexico$zMexico City 606 $aFood habits$zMexico$zMexico City 607 $aMilpa Alta (Mexico City, Mexico)$xSocial life and customs 607 $aMexico City (Mexico)$xSocial life and customs 608 $aElectronic books. 615 0$aCooking, Mexican. 615 0$aCooking 615 0$aCooking$xSocial aspects 615 0$aFood habits 676 $a394.120972 700 $aAdapon$b Joy$0444677 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910454011003321 996 $aCulinary art and anthropology$92446362 997 $aUNINA