Browse hierarchy
Nomenclature
Data record
- Sub-class
-
Cooking Vessels
- Definition
- Objects originally created to serve as containers for baking, roasting, braising, broiling, steaming, boiling, or warming food. This sub-class does not include devices that heat food, such as stoves, rice cookers, and waffle irons, which are listed in Food Preparation Equipment.
- Definition source(s)
-
- American Association for State and Local History (AASLH), and Canadian Heritage Information Network / Réseau canadien d’information sur le patrimoine. 2018. “Nomenclature for Museum Cataloging / Nomenclature pour le catalogage des objets de musée.” September 1, 2018. https://www.nomenclature.info/.
- English
-
- Term (International)
- Cooking Vessels
- French
-
- Term (International)
- Récipients de cuisson
- Date created
- 2010-01-01
- Date updated
- 2010-01-01
- Nomenclature URI
- https://nomenclature.info/nom/3942
- Downloads
- JSON-LD, Turtle or RDF/XML
Other references to this concept
Exact matching concepts from other linked open data sources
Note: external sources may not have all data in both English and French.
| Data source | Label | Language | Match |
|---|---|---|---|
| Art & Architecture Thesaurus | cooking vessels (Art & Architecture Thesaurus) | English | Exact |
- Date modified: