Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor.
Material type:
TextSeries: Scribner library of daily lifePublication details: New York : Scribner, c2003.Description: 614 pages, volume 2 : illustrations (some color) ; 29 cmISBN: - 0684805685 (set : alk. paper)
- 0684805650 (v. 1)
- 0684805669 (v. 2)
- 0684805677 (v. 3)
- 641.3 21 K11
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
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College Library College Library | General References | GNR 641.3 K11 2003 (Browse shelf(Opens below)) | 2-3 | Available | 53015 | |
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Book
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College Library College Library | General References | GNR 641.3 K11 2003 (Browse shelf(Opens below)) | 3-3 | Available | 53016 |
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| GNR 621.380 S1 1972 IEEE standard dictionary of electrical and electronics terms / | GNR 624 A1 2006 Encyclopaedia of civil engineering / | GNR 629.03 L11m 1962 Arco motor vehicle dictionary / | GNR 641.3 K11 2003 Encyclopedia of food and culture / | GNR 641.3 K11 2003 Encyclopedia of food and culture / | GNR 641.3 K11 2003 Encyclopedia of food and culture / | GNR 641.5 G35 Given's modern meta encyclopedia of cooking / |
Includes bibliographical references and index.
"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year," American Libraries, May 2004.
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