Picked, Prepared, Canned, and Eaten: Culinary History at Virginia Tech

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dc.contributor.authorDietz, Kira
dc.date.accessioned2016-07-14T19:59:53Z
dc.date.available2016-07-14T19:59:53Z
dc.date.issued2011-05-06
dc.description.abstractPresentation from the MARAC conference in Alexandria, VA on May 5–7, 2011. S11 - Food for Thought: Promoting Cookbook and Recipe Collectionsen_US
dc.identifierhttps://doi.org/10.13016/M20J52
dc.identifier.urihttp://hdl.handle.net/1903/18495
dc.language.isoen_USen_US
dc.relation.isAvailableAtDigital Repository at the University of Maryland
dc.relation.isAvailableAtUniversity of Maryland (College Park, Md)
dc.titlePicked, Prepared, Canned, and Eaten: Culinary History at Virginia Techen_US
dc.typePresentationen_US

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MARAC 2011 Spring - Alexandria, VA 5-7 May