Endives, Brussels sprouts and other innovations.

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Survey of Belgian culinary traditions, compared to those of 24 other EU cuisines.
Original languageEnglish
Title of host publicationCulinary Cultures of Europe. Identity, Diversity and Dialogue
EditorsD. Goldstein, K. Merkle
PublisherCouncil of Europe Publishing
Pages75-85
Number of pages10
ISBN (Print)978-92-871-5744-7
Publication statusPublished - 2005

Bibliographical note

D. Goldstein & K. Merkle (Eds.)

Keywords

  • cuisine

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