First published in 1891, Pellegrino Artusi's _La scienza in cucina e l'arte di mangier bene_ has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the n
Floating food: Eating ‘Asia’ in kitchens of the diaspora
✍ Scribed by Jean Duruz
- Book ID
- 113598508
- Publisher
- Elsevier
- Year
- 2010
- Tongue
- English
- Weight
- 139 KB
- Volume
- 3
- Category
- Article
- ISSN
- 1755-4586
No coin nor oath required. For personal study only.
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