MARC details
| 000 -LEADER |
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| fixed length control field |
02415cam a2200325 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
sky303925148 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
SKY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220331105318.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
210329s2021 nyu b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2021012800 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1541758404 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781541758407 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCO |
| -- |
TOH |
| -- |
UKMGB |
| -- |
Y#4 |
| -- |
YDX |
| -- |
SKYRV |
| -- |
PWC |
| -- |
SKYRV |
| -- |
MiTN |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 .E84 |
| Item number |
M56 2021 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3002 |
| Edition number |
23 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.3002 MIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mintz, Corey, |
| Dates associated with a name |
1975- |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The next supper : |
| Remainder of title |
the end of restaurants as we knew them, and what comes after / |
| Statement of responsibility, etc. |
Corey Mintz. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
PublicAffairs, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2021. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 342 pages ; |
| Dimensions |
25 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent. |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia. |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 321-342) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The virtual restaurant -- The chef-driven restraurant -- The insta-bait meal -- The immigrant restaurant -- The fast-food restaurant, a.k.a. the QSR -- The chain restaurant -- The grocerant -- The virtuous restaurant. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"In 2019, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Seamless, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting many restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. And, then, along came COVID-19. From the farm to the curbside pickup parking spot, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story, and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity, and charts a path to preserving the joy of food in a turbulent era"-- Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| General subdivision |
Moral and ethical aspects. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| General subdivision |
Moral and ethical aspects. |