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Contribution to Book
Cooking as Research Methodology: Experiments in Renaissance Cuisine
Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories
  • Ken Albala, University of the Pacific
Document Type
Contribution to Book
Department
History
Editor(s)
Joan Fitzpatrick
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
Keywords
  • Food Studies
Disciplines
Citation Information
Ken Albala. "Cooking as Research Methodology: Experiments in Renaissance Cuisine" Farnham, Surrey, EnglandRenaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (2010) p. 73 - 88
Available at: http://works.bepress.com/ken-albala/116/