COCINA DE LABORATORIO QUIMICO VERSUS COCINA LOCAL. Dos conceptos opuestos
Zipprick, Jörg.

Lima: Universidad de San Martin de Porres, 2014. 1st ed. 226 p., bibl., wrps. (top right corner bumped) New Paperback 978-612-4221-06-4 A comparison of traditional food prep processes in Peruvian cuisine and the food science/industrial processes that they are being replaced with. THe author also investigates legal ramifications of industrial food production, as well as aesthetic, cultural, etc. (Item ID: 164873)

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