Encyclopedia of Food and Culture. New York: Charles Scribner's Sons, 2003. 2004 pp. 3 vols.
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Title:Encyclopedia of Food and Culture
Editor(s):Solomon H. Katz
Imprint:Charles Scribner's Sons
Place of Publication:New York
Publication Year:2003
No. of Volumes:3
Total Pages:2004
ISBN:978-0-684-80568-9
eISBN:978-0-684-31416-7
Format:Encyclopedia
Frequency:Monographs
Language:English
Audience:
Academic
Gale Subject Headings:Cooking and food; Social science history; Consumer news and advice; Nutrition; History specialties
LC Subject(s):Food habits-Encyclopedias-Food-Encyclopedias
Description:A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers.
Publisher:Charles Scribner's Sons
Address:27500 Drake Rd.
Farmington Hills
Michigan
United States
Farmington Hills
Michigan
United States
Copyright Statement:COPYRIGHT 2003 Charles Scribner's Sons, COPYRIGHT 2006 Gale, Cengage Learning
