Stamp: Frozen Treats 1 of 10 (United States of America 2018)
Frozen Treats 1 of 10 (United States of America 2018)
20 June (United States of America ) within release Frozen Treats goes into circulation Stamp Frozen Treats 1 of 10 face value FOREVER No Face Value
| Stamp Frozen Treats 1 of 10 in catalogues | |
|---|---|
| Michel: | Mi: US 5486BD |
| Stamp Number: | Sn: US 5285 |
Stamp is vertical format.
Also in the issue Frozen Treats:
- Booklet - Frozen Treats face value 10*FOREVER;
- Stamp - Frozen Treats 3 of 10 face value FOREVER;
- Stamp - Frozen Treats 9 of 10 face value FOREVER;
- Stamp - Frozen Treats 1 of 10 face value FOREVER;
- Stamp - Frozen Treats face value FOREVER;
- Stamp - Frozen Treats 2 of 10 face value FOREVER;
- Stamp - Frozen Treats 4 of 10 face value FOREVER;
- Stamp - Frozen Treats 7 of 10 face value FOREVER;
- Stamp - Frozen Treats 8 of 10 face value FOREVER;
- Stamp - Frozen Treats face value FOREVER;
- Stamp - Frozen Treats 5 of 10 face value FOREVER;
- Stamp - Frozen Treats 10 of 10 face value FOREVER;
- Stamp - Frozen Treats 6 of 10 face value FOREVER;
- Se-tenant - Frozen Treats: Block of 10 face value 10*FOREVER;
Stamp Frozen Treats 1 of 10 it reflects the thematic directions:
Candy, alternatively called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, also called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.
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
