Stamp: This is Belgium 4th Issue - Shrimp tomato (Belgium 2006)
This is Belgium 4th Issue - Shrimp tomato (Belgium 2006)
19 November (Belgium ) within release This is Belgium goes into circulation Stamp This is Belgium 4th Issue - Shrimp tomato face value 0.46 Euro
| Stamp This is Belgium 4th Issue - Shrimp tomato in catalogues | |
|---|---|
| Michel: | Mi:BE 3627 |
| Belgium: | Bel:BE 3577 |
Stamp is horizontal format.
Also in the issue This is Belgium:
- Mini Sheet - Bloc This is Belgium 4th Issue - Good Food face value 4.60;
- Stamp - This is Belgium 4th Issue - Shrimp tomato face value 0.46;
- Stamp - This is Belgium 4th Issue - Trappist beer face value 0.46;
- Stamp - This is Belgium 4th Issue - Jenever (Gin) face value 0.46;
- Stamp - This is Belgium 4th Issue - Chicory face value 0.46;
- Stamp - This is Belgium 4th Issue - Ham and Sausage face value 0.46;
- Stamp - This is Belgium 4th Issue - Waffles face value 0.46;
- Stamp - This is Belgium 4th Issue - Eel in green face value 0.46;
- Stamp - This is Belgium 4th Issue - Chocolate face value 0.46;
- Stamp - This is Belgium 4th Issue - Mussels Chips face value 0.46;
- Stamp - This is Belgium 4th Issue - Geuze beer face value 0.46;
- Mini Sheet - This is Belgium 4th Issue - Gastronomy face value 10*0.46;
Stamp This is Belgium 4th Issue - Shrimp tomato 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
