Food and feeding: Between nature and culture
Language: Bulgarian


     Тhe book presents an ethnographic study on the Bulgarian traditional and everyday feeding. Foods  greasy, sweety, salty, peppery, fermented or sour — are analyzed according to the ways in which their raw materials are acquired, according to the sensory classification of their products and the specific culinary technology.

Храна и хранене: между природата и културата

Publisher Prof. Marin Drinov Academic Publishing House
Language Bulgarian
Pages 334
Illustrations b/w figures
Binding paperback
ISBN 978-954-322-462-3
Creation date 2011
Size 14 х 21 cm

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