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: 699 pages, volume 3 : 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 | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Book
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College Library College Library | General References | GR 641.3 K11 2003 (Browse shelf(Opens below)) | 3 | Available | 53017 |
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| GR 641.3 H19 2002 Junior Worldmark encyclopedia of foods and recipes of the world / | GR 641.3 K11 2003 Encyclopedia of food and culture / | GR 641.3 K11 2003 Encyclopedia of food and culture / | GR 641.3 K11 2003 Encyclopedia of food and culture / | GR 641.5 G35 Given's modern meta encyclopedia of cooking / | GR 650 F39 2006 Sterling dictionary of business terms : a handy reference book / | GR 657 A1 2003 Dictionary of accounting terms / |
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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