This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison
In this volume, observations range from how the Catholic calendar affect eating habits in Argentina, to details of the impact of the introduction of new foodways to native Hawaiians' health.
... 2nd ed. Oxford: Macmillan Education, 2004. Crosby, Alfred W., Jr. The Columbian Exchange: Biological and Cultural Consequences of 1492. Westport, CT: Praeger, 2003. Harris, Dunstan A. Island Cooking: Recipes from the Caribbean. Berkeley ...
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world-including some from remote and unexpected peoples and places.
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
An encyclopedic dictionary of food and food terms, with many photographs and illustrations.
J. Hwang. “Induction of Apoptosis by Momordin I in Promyelocytic Leukemia (HL-60) Cells.” Anticancer Res 22, no. 3 (May–June 2002): 1885–1889. Lee-Huang, S., P.L. Huang, H.C. Chen, P.L. Huang, A. Bourinbaiar, H.I. Huang, and H. F. Kung.
Into the Iron Age at Cheshire, East Anglia, Salinae, Teeside, Tyneside, and Worcestershire, British salt making provided granular currency through grueling labor. History provides scenarios in which slaves turned salt into cash.
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from ...
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on...
... actually developed in Taiwan in the 1970s in which the consumer chooses from a variety of precut meats and vegetables that are then quickly stir-fried with choice of sauces and served with rice or noodles (Davison and Reed 1998).