Encyclopedia of Food and Culture, Volumen1

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Solomon H. Katz, William Woys Weaver
Charles Scribner's Sons, 2003 - 691 páginas
Presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. Entries range from 250 to 10,000 words each and are supplemented by 400 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.

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