Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings
Prospect Books, Jan 1, 1990 - Cooking - 248 pages
Staples such as potato, rice, root vegetables in early modern England, wheat and other cereals, and the staples of Indonesia indicate the range of these studies.
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IN SEARCH OF THE STAPLE FOODS OF PREHISTORIC AND CLASSICAL
DO PROCESSED SOCIETIES HAVE STAPLE FOODS?
PASTA NOT ONLY ITALIAN
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