Making food in local and global contexts : anthropological perspectives

• Material Type: 図書
• ISBN: 9811910472 hardcover; 9789811910470 hardcover
• Title: Making food in local and global contexts : anthropological perspectives
• Author/Editor: Atsushi Nobayashi, editor
• Author Heading: 野林, 厚志 ノバヤシ, アツシ ( 01122511 )Authorities
• Publication, Distribution, etc.: Singapore : Springer (出版)
• Publication Date: [2022]; 著作権日付 : ©2022
• Publication Date (W3CDTF): 2022
• Extent: x, 211 pages
• Other physical details: illustrations (some color)
• Size: 25 cm
• Place of Publication (Country Code): SG
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food; Food--Social aspects; Nutritional anthropology; Food.; Food--Social aspects.; Nutritional anthropology.
• LCC: GN407
• DDC: 394.1/2
• NDLC: G185
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Collection (particular): 日本関係外国語図書
• Source: SpringerLink; https://doi.org/10.1007/978-981-19-1048-7; https://public.ebookcentral.proquest.com/choice/PublicFullRecord.aspx?p=7020798
• Holding library: 国立国会図書館
• Call No.: G185-D5
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 032362942; http://id.ndl.go.jp/bib/032362942
• OCLC No.: 1296531722; https://www.worldcat.org/oclc/1296531722
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspec...