Food cultures of the world encyclopedia / Ken Albala, editor.
Material type:
TextPublication details: Santa Barbara, Calif. : Greenwood, c2011.Description: 4 v. : ill. 29 cmISBN: - 9780313376269
- GT 2850 .F739 2011
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .F739 2011 v. 1 (Browse shelf(Opens below)) | Not for loan | 3AEA0000320312 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .F739 2011 v. 2 (Browse shelf(Opens below)) | Not for loan | 3AEA0000320313 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .F739 2011 v. 3 (Browse shelf(Opens below)) | Not for loan | 3AEA0000320311 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | GT 2850 .F739 2011 v. 4 (Browse shelf(Opens below)) | Not for loan | 3AEA0000320310 |
Includes bibliographical references and index.
v. 1. Africa and the Middle East -- v. 2. The Americas -- v. 3. Asia and Oceania -- v. 4. Europe.
This encyclopedia constitutes food culture that explores the social context of consumption, the shared values and symbolic meanings. Moreover, in this work, food is presented not to delight oneself gastronomically but intends to explore its function globally. Each entry offers information about foodstuffs, foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes facilitate understanding of other cultures and the inclusion of selected recipes welcome future innovation.
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