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Field name | Value |
---|---|
Reference | TX 724.5.J3 K57 1924 v.3 part 2 |
Library/Archive | University of California, San Diego |
Title | Chomi ryori no shiori [Volume 3, Part 2] |
Author/Creator | Kizu, Sosen |
Date | 1924 |
Collection | American Institute of Wine & Food Culinary Collection |
Collection Overview | UC San Diego’s AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West, and the nations of the Pacific Rim. In addition to culinary history, the collection supports research and instruction in cultural studies, social history, women’s studies, anthropology, nutrition, and medicine. |
Document Type | Printed Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines |
Subjects | food tradition culture global cuisine herbs spices seafood |
Cuisine | Japanese cuisine |
Countries | Japan |
Places | Osaka |
Language | Japanese |
Document linked to |
Chomi ryori no shiori [Volume 2, Part 1] Chomi ryori no shiori [Volume 2, Part 2] Chomi ryori no shiori [Volume 3, Part 1] |
Additional Information | Where further metadata has not been obtainable, best efforts have been made to provide as much information as possible. |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of California, San Diego. |
Copyright and Source Archive | Material sourced from the University of California, San Diego. |