Edible Identities: Food as Cultural Heritage by Ronda L. Brulotte and Michael A. Di Giovine (Eds.)
BRULOTTE R.L. and DI GIOVINE M.A (Eds.) (2014), Edible Identities: Food as Cultural Heritage, Ashgate, [Burlington, VT] 237 p.This compilation of essays, edited by Assistant Professors of Anthropology Ronda L. Brulotte and Michael A. Di Giovine, has its roots in the first international congress of...
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| Publicado en: | URI:https://journals.openedition.org/aof, |
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| Formato: | Article ou chapitre numérique |
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Anthropology of food
2022
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| Acceso en liña: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |