Picked, Prepared, Canned, and Eaten: Culinary History at Virginia Tech
| dc.contributor.author | Dietz, Kira | |
| dc.date.accessioned | 2016-07-14T19:59:53Z | |
| dc.date.available | 2016-07-14T19:59:53Z | |
| dc.date.issued | 2011-05-06 | |
| dc.description.abstract | Presentation from the MARAC conference in Alexandria, VA on May 5–7, 2011. S11 - Food for Thought: Promoting Cookbook and Recipe Collections | en_US |
| dc.identifier | https://doi.org/10.13016/M20J52 | |
| dc.identifier.uri | http://hdl.handle.net/1903/18495 | |
| dc.language.iso | en_US | en_US |
| dc.relation.isAvailableAt | Digital Repository at the University of Maryland | |
| dc.relation.isAvailableAt | University of Maryland (College Park, Md) | |
| dc.title | Picked, Prepared, Canned, and Eaten: Culinary History at Virginia Tech | en_US |
| dc.type | Presentation | en_US |
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