Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary HeritageDOI: info:10.1080/15528014.2017.1305824v. 20No. 2193–200
Maurice, Greg de St and Miller, Theresa L. 2017. "Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage." Food, Culture & Society, 20, (2) 193–200. https://doi.org/10.1080/15528014.2017.1305824.
ID: 142598
Type: article
Keywords: NH-Anthropology; NMNH