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https://www.riss.kr/link?id=M10724932
Cambridge, UK New York : Cambridge University Press, 2000
2000
영어
Food ; Food ; Alimentation ; Aliments
594.09 판사항(4)
594.09 판사항(22)
052140214X (v. 1)
0521402158 (v. 2)
0521402166 (slipcase set)
단행본(다권본)
England
The Cambridge world history of food. Vol. 2 / editors, Kenneth F. Kiple, Kriemhild Conee< Ornelas.
xii, 1121-2153 p . : ill. ; 26 cm.
Includes bibliographical references and index.
v. 1. Determining what our ancestors ate -- Staple foods: domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease. -- v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods
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