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http://dspace.unitywomenscollege.ac.in/xmlui/handle/123456789/1868Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | M Shabeermon | - |
| dc.date.accessioned | 2024-10-14T07:24:32Z | - |
| dc.date.available | 2024-10-14T07:24:32Z | - |
| dc.date.issued | 2023 | - |
| dc.identifier.citation | South Indian History Congress | en_US |
| dc.identifier.uri | http://dspace.unitywomenscollege.ac.in/xmlui/handle/123456789/1868 | - |
| dc.description.abstract | Food is a necessity for human existence. Food has emerged as the largest industry in the modern world, owing to its importance in our human relationships and frequent indulgence. It has been used to communicate messages of group solidarity, status, gender, role, ethnicity, religion, identity, and other socially constructed regimes in every society on the planet since ancient times.1 Feeding people has always been the primary concern of the human species, and finding, growing, and trading food products has been the primary catalyst in human history more than any other factor.2 Food is life for humans, and it can be used to study and comprehend life. | en_US |
| dc.language.iso | en | en_US |
| dc.title | Food and history: A gastronomic approach to the study of NERCC | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Journal Articles | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| shabeer mon 2.pdf | 22.4 MB | Adobe PDF |  View/Open |
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