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Gastronomy and the dining experience.

Contributor(s): Material type: TextTextPublisher: New York : 3G E-Learning, 2022Edition: 2nd editionDescription: xii, 445 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984659507
Subject(s): DDC classification:
  • 641.57 G219
Contents:
Gastronomy: general concepts -- Early people and civilizations -- The environment as determining human diet -- Cuisine and culture -- Molecular gastronomy -- Wine gastronomy -- Northern and southern Europeans -- East Asians -- Southeast Asians and Pacific Islanders.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 641.57 G219 2022 (Browse shelf(Opens below)) 1-1 Available 029594
Browsing Main Library shelves, Shelving location: Circulation Section Close shelf browser (Hides shelf browser)
CIR 641.57 A77 2019 3G handy guide : commercial cooking. CIR 641.57 C776 2022 Cooking for the hospitality industry. CIR 641.57 C776 2022 Cooking for the hospitality industry. CIR 641.57 G219 2022 Gastronomy and the dining experience. CIR 641.57 G447p 2015 Professional cooking CIR 641.57 G447p 2015 Professional cooking CIR 641.57 G447p 2018 Professional cooking /

Includes bibliographical references and index.

Gastronomy: general concepts -- Early people and civilizations -- The environment as determining human diet -- Cuisine and culture -- Molecular gastronomy -- Wine gastronomy -- Northern and southern Europeans -- East Asians -- Southeast Asians and Pacific Islanders.

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