Booklet: Mediterranean Cuisine (Australia 2024)
Mediterranean Cuisine (Australia 2024)
12 March (Australia ) within release Shared Table : Ethnic Cuisine in Australia (2024) goes into circulation Booklet Mediterranean Cuisine face value 10*1.20 Australian dollar
| Booklet Mediterranean Cuisine in catalogues | |
|---|---|
| Colnect codes: | Col: AU 2024.03.12-08a |
Booklet is square format.
Also in the issue Shared Table : Ethnic Cuisine in Australia (2024):
- Stamp - East Asian Cuisine face value 1.20;
- Stamp - East Asian Cuisine face value 1.20;
- Booklet - East Asian Cuisine face value 10*1.20;
- Stamp - Mediterranean Cuisine face value 1.20;
- Stamp - Mediterranean Cuisine face value 1.20;
- Booklet - Mediterranean Cuisine face value 10*1.20;
- Booklet - Mediterranean Cuisine face value 10*1.20;
- Stamp - Middle Eastern Cuisine face value 1.20;
- Stamp - Middle Eastern Cuisine face value 1.20;
- Booklet - Middle Eastern Cuisine face value 10*1.20;
- Souvenir Sheet - Shared Table : Ethnic Cuisine in Australia face value 4*1.20;
- Stamp - South Asian Cuisine face value 1.20;
- Stamp - South Asian Cuisine face value 1.20;
Booklet Mediterranean Cuisine it reflects the thematic directions:
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics
