The world on a plate : 40 cuisines, 100 recipes, and the stories behind them
(Book)
Author
Published
New York, New York : Penguin Books, 2015.
Status
Central - Adult Nonfiction
641.59 HOLLA
1 available
641.59 HOLLA
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.59 HOLLA | Available |
Description
Loading Description...
More Details
Published
New York, New York : Penguin Books, 2015.
Format
Book
Physical Desc
367 pages : illustrations ; 23 cm
Language
English
Notes
General Note
"First published as The edible atlas in Great Britain by Canongate Books Ltd in 2014"--Title page verso.
Bibliography
Includes bibliographical references (pages 349-354) and index.
Description
"'When we eat we travel.' Thus begins this ... tour of the cuisines of the world, revealing what people eat and why in forty cultures. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What's the story behind the curries of India?"--,Provided by publisher.
Also in this Series
Checking series information...
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Holland, M. (2015). The world on a plate: 40 cuisines, 100 recipes, and the stories behind them . Penguin Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Holland, Mina. 2015. The World On a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Holland, Mina. The World On a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them Penguin Books, 2015.
MLA Citation, 9th Edition (style guide)Holland, Mina. The World On a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them Penguin Books, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Loading Staff View.