Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/32719
DC FieldValueLanguage
dc.contributor.authorTsappa, Lilian-
dc.date.accessioned2024-07-24T08:10:26Z-
dc.date.available2024-07-24T08:10:26Z-
dc.date.issued2022-
dc.identifier.citationGlobal Cuisines by Independent Scholars: A Learned Cookbook, 2002, pp. 9-14en_US
dc.identifier.isbn9798987276402-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/32719-
dc.description.abstractThis article explores the historical connections between the land, Gods and wineproduction in Cyprus through the culinary lens. A overview of Greek Mythological folklore in and around Cyrprus is given, then the development of wine production from the middle ages to modern times is shared. The author’s family history is contextualised in the rich history of Cypriot wine production and connected to the art of cooking with wine. The recipe shared is that of the writer’s father and has been shared across generations.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleCooking with Dionysus's Wineen_US
dc.typeBook Chapteren_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
cut.common.academicyear2022-2023en_US
dc.identifier.spage9en_US
dc.identifier.epage14en_US
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_3248-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairetypebookPart-
item.cerifentitytypePublications-
crisitem.author.deptDepartment of Electrical Engineering, Computer Engineering and Informatics-
crisitem.author.facultyFaculty of Engineering and Technology-
Appears in Collections:Κεφάλαια βιβλίων/Book chapters
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