Food and feeding: Between nature and culture
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|
|Size||14 х 21 cm|