An introduction to contemporary foodstuffs and cooking and eating habits in thirty-nine countries, providing an overview of the history, geographic conditions, and ethnic or religious composition of each featured country, a rationale for the types of food eaten, preparation and eating methods, and approximately five recipes; arranged alphabetically from Namibia to Spain.
hid | mid | miid | nid | wid | location_code | location | barcode | callnum | dewey | created | updated |
---|---|---|---|---|---|---|---|---|---|---|---|
1884102 | 5478605 | 1791 | 760423 | 293020 | GCHS | 214 | GCHS308757 | REF 641.59 JAC | 641.59 | 1582575937 | 1662467957 |