Encyclopedia of Food and Culture
by Solomon H. Katz and Jonathan Katz and William Woys Weaver


Overview - 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.  Read more...

 
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More About Encyclopedia of Food and Culture by Solomon H. Katz; Jonathan Katz; William Woys Weaver
 
 
 
Overview
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.


This item is Non-Returnable.

 
Details
  • ISBN-13: 9780684805689
  • ISBN-10: 0684805685
  • Publisher: Charles Scribners Sons/Reference
  • Publish Date: December 2002
  • Dimensions: 6.5 x 9 x 12 inches
  • Shipping Weight: 15.95 pounds


Related Categories

Books > Technology & Engineering > Food Science
Books > Social Science > Sociology - General
Books > Reference > Encyclopedias

 
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