Experiential Research in Culinary History: Reconstructing 16th Century Techniques

Authors

Ken Albala, University of the PacificFollow

Files

Document Type

Contribution to Book

Department

History

Book Title

Du feu originel aux nouvelles cuissons: pratiques, techniques, rôles sociaux

Editor(s)

Jean-Pierre Williot

Buy Link

https://www.peterlang.com/view/product/61923

Find in WorldCat

https://www.worldcat.org/title/du-feu-originel-aux-nouvelles-cuissons-pratiques-techniques-roles-sociaux/oclc/907238426&referer=brief_results

ISBN

978-3035265170

Publication Date

1-1-2015

Publisher

P.I.E. Peter Lang

City

Bruxelles, Belgium

First Page

105

Last Page

112

Keywords

Food Studies

Disciplines

Food Security | History | Sociology

Recommended Citation

Albala, K. (2015). Experiential Research in Culinary History: Reconstructing 16th Century Techniques. In Jean-Pierre Williot (Eds.), Du feu originel aux nouvelles cuissons: pratiques, techniques, rôles sociaux (105–112). Bruxelles, Belgium: P.I.E. Peter Lang
https://scholarlycommons.pacific.edu/cop-facbooks/50