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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
Buy Link
https://www.routledge.com/Renaissance-Food-from-Rabelais-to-Shakespeare-Culinary-Readings-and-Culinary/Fitzpatrick/p/book/9780754664277
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
Recommended Citation
Albala, K.
(2010).
Cooking as Research Methodology: Experiments in Renaissance Cuisine.
In Joan Fitzpatrick (Eds.), Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (73–88). Farnham, Surrey, England: Ashgate
https://scholarlycommons.pacific.edu/cop-facbooks/43