Encyclopedia of Food and Culture

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Gale / Cengage Learning, 2002 - Reference - 1800 pages
Annotation This new three-volume set 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. The "Encyclopedia's multidisciplinary articles--including "Comfort Food," "Ethnicity and Food," "Medieval Banquets" and "Nutrient Composition"--Are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.

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Encyclopedia of food and culture

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The role of food in different cultures "throughout time and in all parts of the world" is explored in this exceptional new three-volume culinary reference, edited by a leading expert on the ... Read full review

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