Asian cuisine / Rene D. Osorno and Grayfield T. Bajao
Material type:
TextPublication details: Quezon City : Wiseman's Books Trading, Inc., c2019Description: ii, 120 pages ; 25 cmSubject(s): COOKING, ASIANLOC classification: TX 724.5 A1 .O86 2019
Books
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Books
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 724.5.A1 .O86 2019 (Browse shelf (Opens below)) | c.1 | Available | NULIB000018277 |
Includes bibliographical references.
CHAPTER 1. Evolution of Asian culture -- 2. North East Asian Cuisine - China -- 3. North East Asian Cuisine - Korea -- 4. North East Asian Cuisine - Japan -- 5. South West Asian Cuisine - India -- 6. South West Asian Cuisine - Pakistan -- 7. South West Asian Cuisine - Singapore -- 8. South West Asian Cuisine - Malaysia -- 9. South West Asian Cuisine - Thailand -- 10. South West Asian Cuisine - Philippines.
The next level of society, subsistence farming, cooking is a little more complex. Agriculture increases the selection of food stuffs available and also increases the probability that any given food stuffs available when wanted.
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