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Culinary triangle
The Cultural Dimension of Food
B. Higman Cookbooks and Caribbean Cultural Identity
Studies of Food and Festivities in Three American Communities
The Construction of Contemporary Cuisine a Case Study
On the Sensation of Freshly Grated Lemon Zest Anneli Käsmayr and Thomas A
Food: the Influence of Budhism and Western Culture on the Eating
1 Reconstructing Culinary Codes in Human Evolution
Transitions in Culinary Cultures? a Comparative Study of France and Britain
Transformation of Local Culinary Through Gastronomy Tourism
UNIVERSITY of OKLAHOMA GRADUATE COLLEGE SALT PORK and ROASTIN' EARS: FOOD and COOKING in a YUCHI COMMUNITY a Dissertation SUBM
Breaking Down 'Cook': a Componential Analysis of English Cooking Verbs
Cultural Techniques: Grids, Filters, Doors, and Other Articulations Of
“We're Made of Meat, So Why Should We Eat Vegetables?”
Food Processing at a Crossroad
The Role of Social Support Systems in the Advancement of Professional Chefs
The Emerging Science of Gastrophysics
Stony Brook University
The Sonoristic Triangle, Or, What Claude Lévi- Strauss Would Have Said About Sound Culture If He Had Not Talked About Cooking Instead
Top View
Food, Power, and Hierarchy: a Case Study of King Louis XIV in France
“Food Is Something That We Gather Around”: Foodway Practices Among Arab Americans in Columbus, Ohio
Culinary Linguistics the Chef’S Special