Stamp: Purslaine In Sauce (Algeria 2025)
Purslaine In Sauce (Algeria 2025)
26 May (Algeria ) within release Traditional Dishes with Wild Herbs (2025) goes into circulation Stamp Purslaine In Sauce face value 25 Algerian dinar
| Stamp Purslaine In Sauce in catalogues | |
|---|---|
| Colnect codes: | Col: DZ 2025.05.26-02 |
Stamp is square format.
Also in the issue Traditional Dishes with Wild Herbs (2025):
- Stamp - Couscous with Spinach Thistle face value 25;
- Stamp - Purslaine In Sauce face value 25;
- Stamp - Shashuka With Slender Mallow face value 25;
Stamp Purslaine In Sauce 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
