Food around the world : a cultural perspective / Margaret McWilliams, Holly Heller
By: McWilliams, Margaret.
Contributor(s): Heller, Holly [(j.a.)].
Publisher: Upper Saddle River, N.J. : Prentice Hall, c2003Description: x, 389 p., 64 p. of plates : ill. (some col.), maps ; 29 cm.ISBN: 0130944564 (hbk.).Subject(s): FoodDDC classification: 641.3Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode | Remark |
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Main Collection | TC External Storage | 641.3 MAC (Browse shelf) | 1 | Available | GENxx,GENxx,02,GR | 5000061532 | Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 |
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641.3 FOO 2011 Food technology in action : | 641.3 FOO 2014 The foodspotting field guide / | 641.3 FOO 2014 The foodspotting field guide / | 641.3 MAC Food around the world : | 641.3 SCI 2006 The science in foods | 641.3 SEN Senior food technology 2 : | 641.3 SEN Senior food technology : |
Preface. - Acknowledgment. - Pt. one. Influences on food around the world. Ch. 1. Food origins and history. Ch. 2. Cultural landscapes. Ch. 3. Religions. - Pt. two. Europe : roots of our American cuisine. Ch. 4. British isles. Ch. 5. Scandinavia. Ch. 6. Central Europe. Ch. 7. Eastern Europe. Ch. 8. Italy. Ch. 9. France. - Pt. three. Enriched by the Mediterranean sphere. Ch. 10. The Iberian peninsula. Ch. 11. Greece, Turkey, and the levant. Ch. 12. North Africa. - Pt. four. Heritage from sub-Saharan Africa. Ch. 13. West Africa. Ch. 14. East and South Africa. - Pt. five. Food treasures fro the Orient and the Pacific. Ch. 15. India and its neighbors. Ch. 16. Southeast Asia and its islands. Ch. 17. China. Ch. 18. Korea. Ch. 19. Japan. - Pt. six. Latin American flavors. Ch. 20. South America. Ch. 21. The Caribbean. Ch. 22. Central America and Mexico. - Pt. seven. America's food scene today. Ch. 23. Who is eating what? Ch. 24. Diet counseling in our cultural millieu. - Glossary. - Recipe index. - Subject index.
Food & drink