Cooking as Research Methodology: Experiments in Renaissance Cuisine

Authors

Ken Albala, University of the PacificFollow

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