Eastern European Cuisine
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Eastern European cuisine is the cuisine of Eastern Europe. Since the cuisine of a country is strongly influenced by its climate, however, the term is of limited usefulness. While Eastern German cuisine, Polish cuisine and Russian cuisine show many similarities, they differ considerably from the cuisines of the Balkan peninsula, for instance. German cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, Bavaria and Swabia share many dishes. Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786131215292
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131215292
- Format Fachbuch
- Titel Eastern European Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 72
- Genre Biologie
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