LEADER 01064nam0-22003851i-450- 001 990001118480403321 005 20060718114231.0 010 $a0-7382-0296-7 035 $a000111848 035 $aFED01000111848 035 $a(Aleph)000111848FED01 035 $a000111848 100 $a20001205d1996----km-y0itay50------ba 101 0 $aeng 102 $aUS 105 $ac-------001yy 200 1 $aFeynman lectures on computation$fRichard P. Feynman$gedited by Tony Hey, Robin W.Allen 205 $aReprinted with corrections in 1999 210 $a[s. l.]$cWestview$d1999 215 $axiv, 303 p.$d24 cm 610 0 $aTeoria dell'informazione 676 $a004.01 700 1$aFeynman,$bRichard Phillips$046772 702 1$aAllen,$bRobin W. 702 1$aHey,$bTony 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001118480403321 952 $a8A-056$fFI1 952 $aMAI-68-016$b19958$fMA1 959 $aFI1 959 $aMA1 962 $a68-02 996 $aFeynman lectures on computation$9336740 997 $aUNINA LEADER 02620nam 2200601 450 001 9910540040603321 005 20200520144314.0 010 $a0-8173-8707-2 035 $a(CKB)3710000000125202 035 $a(EBL)1707067 035 $a(SSID)ssj0001226086 035 $a(PQKBManifestationID)12527579 035 $a(PQKBTitleCode)TC0001226086 035 $a(PQKBWorkID)11270398 035 $a(PQKB)10006887 035 $a(MiAaPQ)EBC1707067 035 $a(OCoLC)881183638 035 $a(MdBmJHUP)muse42651 035 $a(Au-PeEL)EBL1707067 035 $a(CaPaEBR)ebr10884635 035 $a(OCoLC)881417017 035 $a(EXLCZ)993710000000125202 100 $a20140702h20102010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aBarbecue $ethe history of an American institution /$fRobert F. Moss ; designer, Michele Myatt Quinn 210 1$aTuscaloosa, Alabama :$cUniversity of Alabama Press,$d2010. 210 4$dİ2010 215 $a1 online resource (290 p.) 300 $aDescription based upon print version of record. 311 $a0-8173-5935-4 311 $a0-8173-1718-X 320 $aIncludes bibliographical references and index. 327 $aBarbecue in Colonial America -- Barbecue and the early republic -- The barbecue comes of age -- Barbecue and the Civil War -- Barbecue, Reconstruction, and the Gilded Age -- The rise of barbecue restaurants -- Barbecue finds the backyard -- The golden age of barbecue -- The decline and rebirth of American barbecue. 330 $aAmericans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold. Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to 606 $aBarbecuing$zUnited States 606 $aBarbecuing$zUnited States$xHistory 608 $aElectronic books. 615 0$aBarbecuing 615 0$aBarbecuing$xHistory. 676 $a641.7/6 700 $aMoss$b Robert F.$0155658 702 $aMyatt Quinn$b Michele 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910540040603321 996 $aBarbecue$92702813 997 $aUNINA