Modern Latin America: Continent in Ferment PDF Download
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Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 392
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Book Description
Author: Lewis Hanke
Publisher:
ISBN:
Category : Caribbean Area
Languages : en
Pages :
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Book Description
Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages :
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Book Description
Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 264
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Book Description
Bibliographical footnotes. v. 1. Mexico and the Caribbean.--v. 2. South America.
Author: Lewis Hanke
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 264
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Book Description
Bibliographical footnotes. v. 1. Mexico and the Caribbean.--v. 2. South America.
Author: Lewis Hanke
Publisher:
ISBN:
Category : Central America
Languages : en
Pages :
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Book Description
Author: Ana Lucia Barretto Penna
Publisher: CRC Press
ISBN: 1315352435
Category : Science
Languages : en
Pages : 264
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Book Description
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 392
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Book Description
Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 210
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Book Description
Author: Lewis Hanke
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 260
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Book Description
Bibliographical footnotes. v. 1. Mexico and the Caribbean.--v. 2. South America.
