Nuevo Arte de Cocina, Sacado de La Escuela de La Experiencia Economica - Primary Source Edition PDF Download
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Author: Juan Altimiras Publisher: Nabu Press ISBN: 9781294843719 Category : Languages : en Pages : 186
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Nuevo Arte De Cocina, Sacado De La Escuela De La Experiencia Economica Juan Altimiras Imp. Joseph Doblado, 1791
Author: Juan Altimiras Publisher: Nabu Press ISBN: 9781294843719 Category : Languages : en Pages : 186
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Nuevo Arte De Cocina, Sacado De La Escuela De La Experiencia Economica Juan Altimiras Imp. Joseph Doblado, 1791
Author: Juan Altimiras Publisher: Legare Street Press ISBN: 9781018183176 Category : Business & Economics Languages : es Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Tanya M. Peres Publisher: Springer Nature ISBN: 3031410173 Category : Social Science Languages : en Pages : 124
Book Description
This volume presents an overview of methodologies to identify and study foodways in the archaeological record. It also includes definitions, information, and examples for students and professionals to understand the basic analytical approaches, methods, and themes critical to archaeological studies of foodways. One of the main goals of this book is to show that foodways can help us better understand many aspects of a culture and can be studied from the material culture recovered from archaeological sites. It is important to stress that foodways are, and should be, studied by more than zooarchaeologists and paleoethnobotanists. Foodways encompass the biological and cultural need for sustenance, and thus are a research area that incorporates a multitude of artifact types, analytical specialties, and research questions. Foodways are a tangled web of ideas and behaviors that structure diet, subsistence strategies, cuisines, and the use of food to express identity. While foodstuffs are primary components to foodways, the consumption of material foods is inherently social. Food, dishes, and cuisines are expressions of the people, culture, and time in which they are created. Foodways Archaeology is devoted specifically to the archaeological study of the intersection of food, culture, history, and traditions as viewed in the archaeological record.
Author: Juan Altimiras
Author: Juan Altimiras
Author: Juan Altamiras
Author: Juan Altamiras
Author: Juan Altimiras
Author: Juan Altimiras
Author: Juan Altimiras
Author: Juan Altamiras
Author: Tanya M. Peres
Author: Juan Altimaras
Author: Maggs Bros