Food around the world : a cultural perspective / Margaret McWilliams.
Material type: TextPublisher: Boston. Mass. : Prentice Hall, [2011]Copyright date: ©2011Edition: Third editionDescription: xviii, 509 pages, 72 pages of plates : illustrations (some colour), maps ; 29 cmContent type:- text
- unmediated
- volume
- 0135073359
- 9780135073353
- 641.3 22
- TX353 .M396 2011
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.3 MCW (Browse shelf(Opens below)) | 1 | Available | A451407B |
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Includes bibliographical references and index.
Part One. Influences on Food Around the World -- 1. Introduction -- 2. Cultural Parameters -- 3. Religions -- Part Two. Europe: Early Roots of Our American Cuisine -- 4. British Isles -- 5. Scandinavia -- 6. Central Europe -- 7. Eastern Europe -- 8. Italy -- 9. France -- Part Three. Enriched By the Mediterranean Sphere -- 10. The Iberian Peninsula -- 11. Greece and the Middle East -- 12. North Africa -- Part Four. Heritage From Sub-Saharan Africa -- 13. West Africa -- 14. East and Southern Africa -- Part Five. Food Treasures From the Orient and the Pacific -- 15. India and Its Neighbors -- 16. Southeast Asia and Its Islands -- 17. China -- 18. Korea -- 19. Japan -- 20. Australia and New Zealand -- Part Six. American Flavors -- 21. South America -- 22. The Caribbean -- 23. Central America and Mexico -- 24. United States.
Machine converted from AACR2 source record.
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