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Kilka słów o roli rekinów, galeoi (γαλεσί), w kuchni greckiej antyku i wczesnego Bizancjum

100%
Kokoszko M., Łódzki U.
|
2009
|
vol. 8
|
issue 1
PL
Artykuł opracowany w związku z grantem NN 108 269 333.
2
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Kuchnia grecka jako składnik oferty turystycznej

75%
Orłowski D., Woźniczko M.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 2(4)
92-103
PL
In this article Authors characterized the Greek cuisine and local food products used to preparation of dishes. They described culinary regions of country and presented practical utilization the Greek cuisine in tourist offer (typical gastronomy institutions bidder traditional dishes, vineyards and wineries visited by tourists).
3
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Sosy w kuchni greckiej. Garum (garos) i pochodne

75%
Kokoszko M.
Vox Patrum
|
2006
|
vol. 49
289-298
EN
The present article deals with recipes, culinary uses and therapeutic applications of garum and other garum-based sauces as described in sellected (Athenaeus of Naucratis, Pedanius Dioscurides, Galen, Oribasius, Aetius of Amida, Paul of Aegina, Geoponica and Byzantine lexica) Greek literary sources.
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