Hostname: page-component-7479d7b7d-jwnkl Total loading time: 0 Render date: 2024-07-13T02:39:18.170Z Has data issue: false hasContentIssue false
  • English
  • Français

Alberto Capatti et Massimo Montanari, La cucina italiana. Storia di una cultura, Rome-Bari, Laterza, 2000, 422 p.

Published online by Cambridge University Press:  04 May 2017

Silvano Serventi
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Vie quotidienne (comptes rendus)
Information
Annales. Histoire, Sciences Sociales , Volume 57 , Issue 5 , October 2002 , pp. 1379 - 1380
Copyright
Copyright © Les Áditions de l’EHESS 2002

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1 - La cuisine italienne. Histoire d’une culture, traduit de l’italien par Anna et Mino Colao, préface de Jacques Le Goff, Paris, Le Seuil, 2002.

2 - Romano, Ruggiero, Paese d’Italia. Venti secolidiidentit à, Rome, Donzelli, 1994 Google Scholar.

3 - Montanari, Massimo, La faim et l’abondance, Paris, Le Seuil, 1995 Google Scholar.