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Development of Food Habits
The Jewish Food Habits Chapter IV The Polish Food Habits
The Czech and Slovak Foods Chapter VI The Italian Food Habits
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animal areas Aronstam baked banitsa barley beans beef beets berries beverages boiled bread with salt breakfast butter cabbage cakes caraway cereals cities coffee considered cooked in soup cornmeal cottage cheese culture Czechs desserts diet dishes dried fruits dumplings eaten raw eggplant eggs farm fish flavor food habits Food Patterns food preservation freely fresh fruits fried fruits and vegetables goats grapes green peppers holidays Hungarian immigrants Italians Italy Jewish Dietary Laws land legumes lentils maize meals a day milk and cheese milk products native noodles Nutrition education nuts olive oil onions organ meats pastries peasants lived pickled pierogi Poland Polish Pood potatoes poultry preferred preserved racial raw vegetables religious rice salad salt pork sauce sausage season seeds served Slovakia Slovaks smoked smoked salt social sour cream sour milk spices stews sugar tomatoes United vinegar white bread whole grain Whole grain cereals whole wheat wine winter