Culinary Heritage Tracing, shaping and reshaping food culture from the Middle Ages to the present

Gespeichert in:
1. Verfasser:
Vedeler, Marianne (HerausgeberIn)
Weitere Verfasser:
Bahr Bugge, Annechen (auth, HerausgeberIn), Norseng, Per G (auth), Blobel, Mathias (auth), Figenschou Simonsen, Margrete (auth), Marius Garshol, Lars (auth), Högström Berntson, Jenny (auth), Hårstad, Silje (auth), Hutchinson, Ragnhild (auth), Løchsen Rødsrud, Christian (auth), Moussouri, Theano (auth), Farisah Rahman, Diana (auth), Alexopoulos, Georgios (auth)
Format:
Elektronisch E-Book
Sprache:
Englisch
Veröffentlicht:
Oslo Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing) 2024
Umfang:
1 electronic resource (266 pages)
Anmerkungen:
English
ISBN:
9788202839277
Zugangseinschränkungen:
Open Access
Schlagworte:
food history
food culture
food heritage
food processing
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Links: