• Facets (new session)
• Description
• Metadata
• Settings
  • Rule: ActivityStreamsMapasEquivalentb3sb3sifpdbprdf-labelfacetshttp://dbpedia.org/resource/inference/rules/dbpedia#http://dbpedia.org/resource/inference/rules/opencyc#http://dbpedia.org/resource/inference/rules/umbel#http://dbpedia.org/resource/inference/rules/yago#http://dbpedia.org/schema/property_rules#http://www.ontologyportal.org/inference/rules/SUMO#http://www.ontologyportal.org/inference/rules/WordNet#http://www.w3.org/2002/07/owl#ldpoplwebskos-transurn:det:rdf:labelvirtrdf-labelvirtrdf-urlNone
    
  • Inverse Functional Properties: Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects
  • "Same As": Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects (recommended) Apply to subjects, objects and predicates (not recommended on big datasets) Apply to predicates only (special use cases only)

About: Paula Wolfert     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Whole100003553, within Data Space : dbpedia.org associated with source document(s)

Type: Thingfoaf:Personpersondul:NaturalPersonEukaryotePersonAuthorHumanAnimalyago:WikicatAmericanFoodWritersanimaleukaryotespeciesschema:Personyago:WikicatLivingPeopleyago:WikicatWritersFromBrooklynyago:CausalAgent100007347yago:Communicator109610660yago:LivingThing100004258yago:Object100002684yago:Organism100004475yago:Person100007846yago:PhysicalEntity100001930yago:Writer110794014yago:YagoLegalActoryago:YagoLegalActorGeowriteryago:Whole100003553 New Facet based on Instances of this Class

Paula Wolfert (b. 1938) is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them (The Food of Morocco) a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.