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JSTOR_on1250474189 |
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OCoLC |
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20231005004200.0 |
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m o d |
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210514t20212021scu o 001 0 eng d |
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|a YDX
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|d OCLCF
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|d OCLCQ
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| 020 |
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|a 9781643361994
|q (electronic bk.)
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| 020 |
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|a 1643361996
|q (electronic bk.)
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|z 1643361988
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|z 9781643361987
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1 |
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|a AU@
|b 000069375855
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|a (OCoLC)1250474189
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|a 22573/ctv19r0qcx
|b JSTOR
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|a 641.5/9757/915
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| 049 |
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|a UAMI
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| 100 |
1 |
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|a Rhett, Blanche Salley,
|e compiler.
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| 245 |
1 |
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|a Two hundred years of Charleston cooking
|c recipes gathered by Blanche S. Rhett and edited by Lettie Gay ; with an introduction and explanatory matter by Helen Woodward ; foreword to 1976 edition by Elizabeth Verner Hamilton ; new foreword by Rebcca Sharpless
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| 264 |
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|a Columbia
|b University of South Carolina Press
|c [2021]
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| 264 |
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4 |
|c Ã2021
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
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|2 rdamedia
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|a online resource
|b cr
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| 590 |
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|a JSTOR
|b Books at JSTOR All Purchased
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| 590 |
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|a JSTOR
|b Books at JSTOR Demand Driven Acquisitions (DDA)
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| 650 |
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0 |
|a Cooking
|z South Carolina
|z Charleston.
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| 650 |
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7 |
|a COOKING / Reference
|2 bisacsh
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| 650 |
|
7 |
|a Cooking.
|2 fast
|0 (OCoLC)fst01754966
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| 651 |
|
7 |
|a South Carolina
|z Charleston.
|2 fast
|0 (OCoLC)fst01204603
|
| 776 |
0 |
8 |
|i Print version:
|z 1643361988
|z 9781643361987
|w (OCoLC)1227269249
|
| 856 |
4 |
0 |
|u https://jstor.uam.elogim.com/stable/10.2307/j.ctv19rs0pr
|z Texto completo
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| 938 |
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|a YBP Library Services
|b YANK
|n 17438816
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| 938 |
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|a EBSCOhost
|b EBSC
|n 2684503
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| 994 |
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|a 92
|b IZTAP
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