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Food around the world : a cultural perspective

Author: Margaret McWilliams
Publisher: Boston : Pearson, [2015]
Edition/Format:   Print book : English : Fourth editionView all editions and formats
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Margaret McWilliams
ISBN: 9780133457988 0133457982 9780135073353 0135073359
OCLC Number: 870248219
Description: xxi, 478 pages : illustrations, maps ; 29 cm
Contents: PART ONE: INFLUENCES ON FOOD AROUND THE WORLD1. Introduction2. Cultural Parameters3. Religions PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE4. British Isles5. Scandinavia6. Central Europe7. Eastern Europe8. Italy9. France PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE10. The Iberian Peninsula11. Greece and the Middle East12. North Africa PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA13. West Africa14. East and Southern Africa PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC15. India and Its Neighbors16. Southeast Asia and Its Islands17. China18. Korea19. Japan20. Australia and New Zealand PART SIX: AMERICAN FLAVORS21. South America22. The Caribbean23. Central America and Mexico24. United States GLOSSARY RECIPE INDEX SUBJECT INDEX
Responsibility: Margaret McWilliams, Ph. D., professor emerita, California State University, Los Angeles.

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