Stamp: Tagine (Tunisia 2009)
Tagine (Tunisia 2009)
26 December (Tunisia ) within release Meals of Tunisia goes into circulation Stamp Tagine face value 250 Tunisian milim
| Stamp Tagine in catalogues | |
|---|---|
| Michel: | Mi:TN 1728 |
Stamp is square format.
Also in the issue Meals of Tunisia:
- Stamp - Tagine face value 250;
- Stamp - Couscous with Meat face value 1100;
- Stamp - Grilled Fish face value 1000;
- Stamp - Mechouia Salad face value 700;
- Souvenir Sheet - Meals of Tunisia face value 3050;
|
Data entry completed
83%
|
|
|---|---|
| Stamp Tagine in digits | |
| Country: | Tunisia |
| Date: | 2009-12-26 |
| Print: | Offset and Lithography |
| Size: | 36 x 36 |
| Format: | Stamp |
| Face Value: | 250 Tunisian milim |
| Print run: | 1000000 |
Stamp Tagine 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
