Description
Product details
| Authors | Dicke Marcel, Henk van Gurp, Arnold van Huis, Arnold Van Gurp Van Huis |
| Assisted by | Blumenfeld-Schaap Diane (Translation), Françoise Takken-Kaminker (Translation) |
| Publisher | Columbia University Press |
| Languages | English |
| Product format | Paperback / Softback |
| Released | 22.12.2015 |
| EAN | 9780231166850 |
| ISBN | 978-0-231-16685-0 |
| No. of pages | 216 |
| Series |
Arts and Traditions of the Table: Perspectives on Culinary History |
| Subjects |
Guides
> Food & drink
> Theme cookery books
Sustainability, Nature / Environmental Conservation & Protection, COOKING / Methods / General, COOKING / Specific Ingredients / Natural Foods, NATURE / Animals / Insects & Spiders, Cookery / food & drink etc, Science / Environmental Science, Zoology: invertebrates, Food security and supply, cooking; insects; natural foods; nature |
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