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Entre el comal y la olla : fundamentos de gastronomía costarricense

Author: Marjorie Ross
Publisher: San José, Costa Rica : Editorial Universidad Estatal a Distancia, 2001.
Edition/Format:   Print book : National government publication : Spanish : 1a edView all editions and formats
Summary:
Study of the origins, historical development and contemporary forms of Costa Rican foods, with separate sections on the central valley, Puntarenas, the Pacific coast, Guanacaste, the Talamanca and Caribbean regions.
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Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: Marjorie Ross
ISBN: 9968311286 9789968311281
OCLC Number: 48168513
Description: 270 pages : illustrations ; 21 cm
Responsibility: Marjorie Ross.

Abstract:

Study of the origins, historical development and contemporary forms of Costa Rican foods, with separate sections on the central valley, Puntarenas, the Pacific coast, Guanacaste, the Talamanca and Caribbean regions.

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Primary Entity

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