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Encyclopedia of food and culture

Author: Solomon H Katz; William Woys Weaver
Publisher: New York., NY : Thomson/Gale, ©2003.
Series: Scribner library of daily life.
Edition/Format:   Print book : 3.5 in. disc : EnglishView all editions and formats
Summary:
"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of  Read more...
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Details

Genre/Form: Encyclopedias
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Solomon H Katz; William Woys Weaver
ISBN: 0684805685 9780684805689 0684805650 9780684805658 0684805669 9780684805665 0684805677 9780684805672 0684314169 9780684314167
OCLC Number: 223393362
Description: volumes 1 xix., 691 pages volumes 2 614 pages volumes 3 699 pages : illustrations, maps ; 29 cm.
Contents: v. 1. Acceptance to food politics --
v. 2. Food production to nuts --
v. 3. Obesity to Zoroastrianism, index.
Series Title: Scribner library of daily life.
Responsibility: Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor.

Abstract:

This reference presents more than 700 articles - from apples to zucchini - on food and its place in human culture and society, and covers topics from food preparation, distribution, and storage, to  Read more...

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   schema:reviewBody ""This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004." ;
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