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A Documented Study Of Ethnocultural Food Traditions. ... A Historical, Regional, And Cultural Overview Begins Each Chapter With Particular Emphasis Given To Factors Or Events That Influenced Food Availability, Selection, Preparation And Those Food Habits That Have Remained As Traditions. Each Chapter Includes Sections Titled Domestic Life, Foods Commonly Used, Meals, Customs, Special Occasions, Cooking Methods, Regional Specialties, And Glossaries Of Foods And Food Terms. African -- Albanian -- American -- Armenian -- Australian -- Austrian -- Baltic Peoples : Estonian, Latvian And Lithuanian -- Belgian -- Belorussian -- Bulgarian -- Canadian : Atlantic Provinces, First Nations, Quebec -- Chinese -- Czech And Slovak -- Danish -- Dutch -- Egyptian -- English -- Filipino -- Finnish -- French -- German -- Greek -- Hungarian -- Icelandic -- Indian, Pakistani, And Sri Lankan -- Indonesian, Malay, And Singaporean -- Iranian -- Irish -- Israeli And Jewish -- Italian -- Japanese -- Korean -- Latin American: Argentinian, Uruguayan, Brazilian, Chilean, Colombian And Venezualan, Peruvian. Maltese -- Mexican -- Moroccan -- New Zealanders -- Norwegian -- People Of The Fertile Crescent: Iraqi, J

Author

Thelma Barer-Stein

Publisher

Firefly Books, Ltd. : Amalgamated Book Services

Published

1999

Language

EN

ISBN

9781552093658

Subjects

Anthropology, Social Science, Cooking

Rating

4 / 5 (13 ratings)

Updated

2026-03-14