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Henry Notaker, 2017, A History of Cookbooks. From kitchen to page over seven centuries

Oakland, University of California Press, 384 p.

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References

  • Genette, G. (1987). Seuils. Paris: Le Seuil.

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  • Laurioux, B. (1997a). Le règne de Taillevent. Paris: Publications de la Sorbonne.

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  • Laurioux, B. (1997b). Les livres de cuisine médiévaux. Turnhout: Brepols.

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  • Mennell, S. (1981). Lettre d’un pâtissier anglois, et autres contributions à une polémique gastronomique du XVIII e siècle. Exeter: University of Exeter.

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Authors and Affiliations

  1. CESR (UMR 7323) – pôle alimentation, Université de Tours, Tours, France

    Florent Quellier

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  1. Florent Quellier
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Correspondence to Florent Quellier.

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Quellier, F. Henry Notaker, 2017, A History of Cookbooks. From kitchen to page over seven centuries. Rev Agric Food Environ Stud 98, 317–320 (2017). https://doi.org/10.1007/s41130-018-0062-0

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  • DOI: https://doi.org/10.1007/s41130-018-0062-0

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