Cooking as Research Methodology: Experiments in Renaissance Cuisine

Title

Cooking as Research Methodology: Experiments in Renaissance Cuisine

Files

Document Type

Contribution to Book

Department

History

Book Title

Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories

Editor(s)

Joan Fitzpatrick

Find in WorldCat

https://www.worldcat.org/title/renaissance-food-from-rabelais-to-shakespeare-culinary-readings-and-culinary-histories/oclc/731667666&referer=brief_results

ISBN

978-1409401155

Publication Date

1-1-2010

Publisher

Ashgate

City

Farnham, Surrey, England

First Page

73

Last Page

88

Keywords

Food Studies

Disciplines

Food Security | History | Sociology