Diferencia entre revisiones de «Pom»

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Rescatando referencia 1 y marcando 0 como roto #IABot (v1.6.1)
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(Rescatando referencia 1 y marcando 0 como roto #IABot (v1.6.1))
*Vaneker, Karin. 2009. The Pomtajer. Vegetables: Proceedings of the Oxford Symposium on Food & Cookery 2008. Susan Friedland ed. UK, Totnes, Devon: Prospect Books: 216-224.
*Stam, Dineke. 2008. The case of POM: Transnational Intangible Cultural Heritage. Paper presented at The 4th Annual Ename International Colloquium Between Objects and Ideas: Re-thinking the Role of Intangible Heritage. Belgium, Ghent, March 26–28.
*Vaneker, Karin. 2008. Pomtajer: Exploring the potential of an under-utilised species in domestic cuisine and gastronomy. Global Facilitation Unit for Underutilized Species, Electronic document, https://web.archive.org/web/20101210035957/http://www.underutilized-species.org/features/Pomtajer/august2008_pomtajer.html
*Vaneker, Karin. 2007. Cooking Pom. Tom Jaine, ed., Petits Propos Culinaires. Great Britain, Totnes, Devon: Prospect Books, 30-48.
*Vaneker, Karin. 2007. Pom op het Menu. The Netherlands, Utrecht: Gopher BV.
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