Solomon H. Katz, William Woys Weaver, "Encyclopedia of Food and Culture (3 Vol. Set)"
English | 2002 | ISBN: 0684805685 | 2004 pages | PDF | 73,6 MB
This Dartmouth Medal-winning 3-volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The Encyclopedia's multidisciplinary articles – including: Comfort Food, Ethnicity and Food, Medieval Banquets and Nutrient Composition – range from 250 to 10,000 words each and are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.