Encyclopedia of Food and Culture, Том 3

acid African African American Agriculture American amino acids animals Apicius Asia baked beans BIBLIOGRAPHY boiled bread butter cheese chicken China consumed consumption cookbooks cookery cooking corn countries crops cuisine culinary cultivated culture developed diet dietary disease dishes drink early eaten eggs ethnic Europe example farm feast fish flavor flour foodways French fried fruits grain harvest human important ingredients intake kitchen maize matzo meal meat milk niacin nineteenth nutrients Nutrition onion organic Organic Farming organic food origin Passover pasta peanut peas percent pigs pizza plants popular population pork preparation protein recipes region restaurants riboflavin rice roast ROUGHWOOD salad salt sauce seeds served Slow Food social sodium soup South staple starch stew storage stored sucrose sugar sweet potato syrup taste temperature tion tomato traditional tubers United University Press variety vegetables vegetarian vitamin vitamin B12 vitamin D wine York