The foods of the Greek islands : cooking and culture at the crossroads of the Mediterranean
(Book)
Author
Contributors
Published
Boston : Houghton Mifflin, 2000.
ISBN
0395982111
Physical Desc
xii, 298 pages : ill. (chiefly col.) ; 26 cm.
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Acton - Adult | 641.5949 K92 | Library Use Only |
| Brookline Coolidge Corner - Adult | 641.5 G7kre 2000 | On Shelf |
| Medfield - Adult | HOME 641.5949 Kremezi | On Shelf |
| Watertown - Adult | 641.5949 KRE 2000 | On Shelf |
| Wayland - Adult | 641.5949 KREMEZI | On Shelf |
More Details
Published
Boston : Houghton Mifflin, 2000.
Format
Book
Language
English
ISBN
0395982111
Notes
General Note
Includes index.
Subjects
LC Subjects
Description
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Citations
APA Citation, 7th Edition (style guide)
Kremezi, A., & Botsacos, J. (2000). The foods of the Greek islands: cooking and culture at the crossroads of the Mediterranean . Houghton Mifflin.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Kremezi, Aglaia and Jim. Botsacos. 2000. The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean. Houghton Mifflin.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Kremezi, Aglaia and Jim. Botsacos. The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean Houghton Mifflin, 2000.
MLA Citation, 9th Edition (style guide)Kremezi, Aglaia., and Jim Botsacos. The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean Houghton Mifflin, 2000.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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