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NATIVE NORTH AMERICAN FOOD PREPARATION TECHNIQUES:

FREEDMAN, Robert Louis
Boletín Bibliográfico de Antropología Americana (1973-1979). 38 (1976) 47 - p. 101-159 , 1976

Link: https://www.jstor.org/stable/43996285

RT Journal
T1 <Title>NATIVE NORTH AMERICAN FOOD PREPARATION TECHNIQUES</Title>

UL https://suche.suub.uni-bremen.de/peid=jstor-43996285&Exemplar=1&LAN=DE
				
A1 FREEDMAN, Robert Louis
PB Instituto Panamericano de Geografia e Historia
YR 1976
SN 2221-4348
K1 Social sciences
K1 Food studies
K1 Culinary arts
K1 Food preparation
K1 Cooking
K1 Boiling
K1 Applied sciences
K1 Food science
K1 Foodstuffs
K1 Food
K1 Meats
K1 Baked goods
K1 Breads
K1 Biological sciences
K1 Agriculture
K1 Agricultural sciences
K1 Agronomy
K1 Crops
K1 Field crops
K1 Food crops
K1 Grains
K1 Coarse grains
K1 Corn
K1 Liquid foods
K1 Soups
K1 Behavioral sciences
K1 Anthropology
K1 Ethnology
K1 Ethnic groups
K1 American minorities
K1 Native Americans
K1 Biology
K1 Developmental biology
K1 Growth and development
K1 Biological development
K1 Plant development
K1 Plant reproduction
K1 Fruits
K1 Cakes
JF Boletín Bibliográfico de Antropología Americana (1973-1979)
VO 38
IS 47
SP 101
OP 159
LK http://dx.doi.org/https://www.jstor.org/stable/43996285
DO https://www.jstor.org/stable/43996285
SF ELIB - SuUB Bremen

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