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

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