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You eat what you are : people, culture and food traditions

저자: Thelma Barer-Stein
출판사: Ontario, Canada ; Buffalo, NY : Firefly Books, 1999.
판/형식:   도서 : 영어 : 2nd ed모든 판과 형식 보기
데이터베이스:WorldCat
요약:
"A documented study of ethnocultural food traditions. ... A historical, regional, and cultural overview begins each chapter with particular emphasis given to factors or events that influenced food availability, selection, preparation and those food habits that have remained as traditions." Each chapter includes sections titled Domestic life, Foods commonly used, Meals, Customs, Special occasions, Cooking methods,  더 읽기…
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장르/형태: Terminology
추가적인 물리적 형식: Online version:
Barer-Stein, Thelma.
You eat what you are.
Ontario, Canada ; Buffalo, NY : Firefly Books, 1999
(OCoLC)623209367
문서 형식:
모든 저자 / 참여자: Thelma Barer-Stein
ISBN: 1552093654 9781552093658
OCLC 번호: 44037825
설명: 544 p. : maps, ; 29 cm.
내용: African - Albanian - American - Armenian - Australian - Austrian - Baltic peoples : Estonian, Latvian and Lithuanian - Belgian - Belorussian - Bulgarian - Canadian : Atlantic Provinces, First Nations, Quebec - Chinese - Czech and Slovak - Danish - Dutch - Egyptian - English - Filipino - Finnish - French - German - Greek - Hungarian - Icelandic - Indian, Pakistani, and Sri Lankan - Indonesian, Malay, and Singaporean - Iranian - Irish - Israeli and Jewish - Italian - Japanese - Korean - Latin American: Argentinian, Uruguayan, Brazilian, Chilean, Colombian and Venezualan, Peruvian. Maltese - Mexican - Moroccan - New Zealanders - Norwegian - People of the Fertile Crescent: Iraqi, Jordanian, Lebanese, and Syrian - Polish - Portuguese - Romanian - Russian - Scottish - Southern Slavs (formerly Yugoslavian): Bosnian-Herzegovian, Croatian, Macedonian, Montenegrin, Serbian, and Slovenian - Spanish - Swedish - Swiss - Thai - Tibetan - Turkish - Ukrainian - Vietnamese - Welsh - West Indian.
책임: by Thelma Barer-Stein.

초록:

"A documented study of ethnocultural food traditions. ... A historical, regional, and cultural overview begins each chapter with particular emphasis given to factors or events that influenced food availability, selection, preparation and those food habits that have remained as traditions." Each chapter includes sections titled Domestic life, Foods commonly used, Meals, Customs, Special occasions, Cooking methods, Regional specialties, and Glossaries of foods and food terms.

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