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
โฆ LIBER โฆ
THE ART AND SCIENCE OF SCHOLARLY PUBLISHING
โ Scribed by Pirog, Maureen A.
- Book ID
- 125330624
- Publisher
- John Wiley and Sons
- Year
- 2014
- Tongue
- English
- Weight
- 78 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0276-8739
No coin nor oath required. For personal study only.
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๐ 2 views
Electronic publishing opportunities, manifested today in a variety of electronic journals and Web-based compendia, have captured the imagination of many scholars. These opportunities have also destabilized norms about the character of legitimate scholarly publishing in some fields. Unfortunately, mu