101 __ $aeng
102 __ $aUS $aUS
200 __ $aCulinary Renegades $bRevistă
210 __ $d2005-07-25
299 __ $aCulinary Renegades [Revistă]
300 __ $aStewed racoon, dungfed carp and city-grown, organic collard greens are on the menu for the pioneers of the eating biz.
300 __ $aWhat 's for dinner? Something unexpected. From farming to fast food, these creative thinkers are transforming the way we eat
463 __ $tTime
510 __ $aBridging the Organic Divide / by Margot Roosevelt $aEven the Menu Tastes Good / by Kristin Kloberdanz $aHarvesting the Flood / by Alex Perry $aTaking Mache Mainstream / by Lisa McLaughlin
517 __ $aBridging the Organic Divide / by Margot Roosevelt $aEven the Menu Tastes Good / by Kristin Kloberdanz $aHarvesting the Flood / by Alex Perry $aTaking Mache Mainstream / by Lisa McLaughlin
606 __ $aalimente
606 __ $ainovaţii
606 __ $ainventatori
606 __ $ainvenţii
606 __ $apionieri
608 __ $apublicaţie serială
610 __ $aalimente fabricare şi conservare 664 v. şi 613.26/29 $aalimente vegetale 613.26 $ainovaţii 001.895 $apiscicultură 639.3
675 __ $a001.894.2:664(100)
675 __ $a001.895:664(100)
701 __ $aKloberdanz, Kristin
701 __ $aRoosevelt, Margot
701 __ $aPerry, Alex
701 __ $aMcLaughlin, Lisa
830 __ $aForging the Future Innovators : Food $aVol. 166, nr. 4, iul. 2005, p. [45]-49 : foto