CheeseBook - 2003
1. Every book opens with the historical background of the food, offering interesting details that may surprise readers; for example, readers may not know that our Stone-Age ancestors ate a type of coarse bread.2. Each title presents how the food is made both by hand in small shops and by large-scale production factories.3. A flowchart introduces all the steps involved in large-scale production, from raw materials through shipping and marketing the goods.4. A world map highlights how this food is eaten in different countries, and a recipe allows readers to prepare this food at home.
Publisher: Philadelphia : Chelsea House, 2003, c2002.
Branch Call Number: J 637. 3 JON
Characteristics: 32 p. : col. ill., col. map