The indigenous fermented foods of the Sudan : a study in African food and nutrition /
Recent decades have witnessed increased interest in the foods of Africa, spurred on by the recurrent famines that have plagued the continent. It is now recognized that helping people to use their own knowledge of indigenous foods and agriculture provides better prospects for long-term sustainability...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Wallingford, Oxon :
CAB International,
c1993.
|
| Subjects: |
CARM 1 Store
| Call Number: |
A3:AI05E0 C12555 |
|---|---|
| Copy 1 | Available Place a Hold |