{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":37,"n_cols":5,"rows_kept":37,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[8,2,8,3],[9,2,9,3],[15,2,15,3],[15,4,15,5],[16,2,16,3],[16,4,16,5],[17,2,17,3],[18,2,18,3],[23,2,23,3],[24,2,24,3],[25,2,25,3],[27,2,27,3],[28,2,28,3],[30,2,30,3],[31,2,31,3],[35,2,35,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910711236803321"]
[null,null,"Autore",null,"Garvin David"]
[null,null,"Titolo",null,"Subroutine for the calculation of CODEN check characters / / David Garvin"]
[null,null,"Pubbl/distr/stampa",null,"Gaithersburg, MD : , : U.S. Dept. of Commerce, National Institute of Standards and Technology, , 1972"]
[null,null,"Descrizione fisica",null,"1 online resource"]
[null,null,"Collana",null,"NBS technical note ; ; 738"]
[null,null,"Soggetti",null,"FORTRAN (Computer program language)"]
[{"$nulls":4},"Periodicals - Bibliography - Methodology - Computer programs"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","1972."]
[{"$nulls":4},"Contributed record: Metadata reviewed, not verified. Some fields updated by batch processes."]
[{"$nulls":4},"Title from PDF title page."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,"2.","Record Nr.",null,"UNINA9910783870303321"]
[null,null,"Titolo",null,"Food and cultural studies / / Bob Ashley. [and others]"]
[null,null,"Pubbl/distr/stampa",null,"London ; ; New York : , : Routledge, , 2004"]
[null,null,"ISBN",null,"1-134-49003-8"]
[{"$nulls":4},"1-134-49004-6"]
[{"$nulls":4},"0-203-68847-3"]
[{"$nulls":4},"1-280-07714-X"]
[{"$nulls":4},"0-203-64691-6"]
[null,null,"Descrizione fisica",null,"1 online resource (249 p.)"]
[null,null,"Collana",null,"Studies in consumption and markets"]
[null,null,"Classificazione",null,"71.57"]
[{"$nulls":4},"73.25"]
[null,null,"Disciplina",null,"394.1/2"]
[null,null,"Soggetti",null,"Food habits"]
[{"$nulls":4},"Food preferences"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Book Cover; Title; Contents; Acknowledgements; Preface; Food-cultural studies    three paradigms; The raw and the cooked; Food, bodies and etiquette; Consumption and taste; The national diet; The global kitchen; Shopping for food; Eating in; Eating out; Food writing; Television chefs; Food ethics and anxieties; Notes; References; Index;"]
[null,null,null,"Sommario/riassunto","\"Food and Cultural Studies re-examines the interdisciplinary history of food studies, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias's historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as divserse as food and nation, the gendering of eating in, the phenomenon of TV chefs, food-related moral panics and the ethics of vegetarianism.\""]