01279pam a2200361 c 4500001001300000005001500013007000300028008004100031020003400072023001800106041001300124049002800137052001400165056001100179082001200190245014700202246006300349260003900412300003900451500003100490500003300521504004700554546004100601650003400642650003400676700004500710700003600755880003100791880003600822880002600858900002200884950001100906KMO20170910220170620093452ta170208s2017    ulkad         001   kor    a9791195650149g03570:c\88000  aCIP20170034221 akorheng0 lEM6652661lEM6652662c201a594b17-1  a5942601a641223006880-01a음식과 요리 :b세상 모든 음식에 대한 과학적 지식과 요리의 비결 /d해럴드 맥기 지음 ;e이희건 옮김19aOn food and cooking :bthe science and lore of the kitchen  6880-02a서울 :b이데아,c2017  a1260 p. :b삽화, 도표 ;c26 cm  a원저자명: Harold McGee  a감수: 강철훈, 서승호  a참고문헌(p. 1189-1195)과 색인수록  a영어 원작을 한국어로 번역 8a음식[飮食]0KSH1998026824 8a요리[料理]0KSH19980055551 aMcGee, Harold,d1951-0KAC2011023734aut1 6880-03a이희건0KAC201711226006245-01/(BaEumsik gwa yori  6260-02/(BaSeoul :bIdea,c20171 6700-03/(BaI, Huigeon10a맥기, 해럴드0 b\88000