Wild Food and Traditional Knowledge of the Kumiai from Baja California
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-99357-3_7
Reference47 articles.
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3. Álvarez M. La cocina como patrimonio (in) tangible. Temas de Patrimonio Cultural. Secretaria de Cultura, Buenos. 2002:8–11. ISBN N° 987-1037-03-1.
4. Anderson KM. Tending the wild. Native American knowledge and the management of California’s natural resources. University of California Press; 2005.
5. Aschman H. A metate maker of Baja California. Am Anthropol, New Series, Part 1. 1949;51(4):682–6.
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