| Description |
xvii, 189 pages : illustrations, map ; 25 cm |
| Series |
Food culture around the world, 1545-2638 |
|
Food culture around the world.
|
| Contents |
Timeline -- Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Eating out -- Special occasions -- Diet and health -- Glossary -- Resource guide |
| Summary |
This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean |
| Notes |
Formerly CIP. Uk |
| Bibliography |
Includes bibliographical references (pages [185]-186) and index |
| Notes |
Print version record |
| Subject |
Cooking, Mediterranean.
|
|
Food habits -- Mediterranean Region.
|
| LC no. |
2008045045 |
| ISBN |
0313346267 (alk. paper) |
|
9780313346262 (alk. paper) |
|
