by Curtis R. Crim Ba (Author), Donald E. Crim Phd (Author)
In this book, Dr. Donald E. Crim delves into the gastronomic practices of the Bedouin peoples of the Arabian Peninsula and Northern Africa.
Author Biography
Dr. Donald E. Crim was a great cook, and versed in many cuisines. He once even cooked a roast suckling pig for Christmas dinner. Whenever studying a new culture, he always placed emphasis on their food ways, both preparation and procurement of food stuffs. In this book, be brings together his love for all things food with his expertise as a trained anthropologist.
Number of Pages: 64
Dimensions: 0.13 x 9.02 x 5.98 IN
Publication Date: January 31, 2013
