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'''''The Encyclopedia of Food and Culture''''' is 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]].

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<center>Access this resource through the link to the [https://find.galegroup.com/gvrl/start.do?prodId=GVRL&userGroupName=tel_a_uots '''''Gale Reference Portal''''']</center>

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[http://find.galegroup.com/gvrl/aboutEbook.do?prodId=GVRL&userGroupName=tel_a_uots&actionString=DO_DISPLAY_ABOUT_PAGE&eisbn=9780684314167&searchType=PublicationSearchForm The Encyclopedia of Food and Culture] is 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]].

[[Category: History]]

[[Category: Health]]

[[Category: Gale]]

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Revision as of 23:56, 12 December 2020