Diccionario Gastronomico Cubano - Fornet Pina, Fernando
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There is a need for specific terminology and lexical perfection for those who deal with gastronomy and its social functions within the Cuban culture. This book is a point of contact and a reference for exploring the cultural and gastronomical implications of a term.

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Produktbeschreibung
There is a need for specific terminology and lexical perfection for those who deal with gastronomy and its social functions within the Cuban culture. This book is a point of contact and a reference for exploring the cultural and gastronomical implications of a term.
Autorenporträt
Fernando Fornet Pina Holguin has a degree in Social Sciences and is an engineer. In recent years he has devoted himself to the study of Cuban art and culinary traditions. He is the author of Rey langosta, Chef Smith, De Itabo a Florencia, Arte culinario chino en Cuba, Recetas Americanas, Recetas con productos del mar and Recetas de postres.