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Institutions Partenaires
Publications
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First Catch Your Weka : The Story of New Zealand Cooking
David Veart
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf’s head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking … Lire plus
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American Tuna : The Rise and Fall of an Improbable Food
Andrew F. Smith
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called « chicken of the sea » … Lire plus