Entre el comal y la olla: fundamentos de gastronomía costarricense

Front Cover
EUNED, 2001 - House & Home - 270 pages
Study of the origins, historical development and contemporary forms of Costa Rican foods, with separate sections on the central valley, Puntarenas, the Pacific coast, Guanacaste, the Talamanca and Caribbean regions.
 

Selected pages

Contents

Section 1
3
Section 2
5
Section 3
9
Section 4
24
Section 5
31
Section 6
45
Section 7
79
Section 8
121
Section 12
174
Section 13
177
Section 14
178
Section 15
182
Section 16
186
Section 17
199
Section 18
202
Section 19
244

Section 9
152
Section 10
163
Section 11
171

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