A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers.The base for every khoresh is fried onions (garlic is added in the northern and southern regions), meat or poultry, the appropriate spices and seasoning. ... For example, chopped mint and parsley would make khoresh-e naa#39;najafari with celery, or, in the spring, rhubarb, greengages, ... Another speciality is khoresh-e ghormeh-sabzi made with mixed herbs and red kidney beans (in the south, black - eyedanbsp;...
|Title||:||Encyclopedia of Food and Culture: Food production to Nuts|
|Author||:||Solomon H. Katz, William Woys Weaver|
|Publisher||:||Macmillan Reference USA - 2003|