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

作者: Thelma Barer-Stein
出版商: Ontario, Canada ; Buffalo, NY : Firefly Books, 1999.
版本/格式:   Print book : 英語 : 2nd ed所有版本和格式的總覽
資料庫:WorldCat
提要:
"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,  再讀一些...
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類型/形式: Terminology
其他的實體格式: Online version:
Barer-Stein, Thelma.
You eat what you are.
Ontario, Canada ; Buffalo, NY : Firefly Books, 1999
(OCoLC)623209367
文件類型: 圖書
所有的作者/貢獻者: Thelma Barer-Stein
ISBN: 1552093654 9781552093658
OCLC系統控制編碼: 44037825
描述: 544 pages : maps ; 29 cm
内容: 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.
責任: by Thelma Barer-Stein.

摘要:

"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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