Defining culinary authority the transformation of cooking in France, 1650-1830 /
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| Format: | Electrònic eBook |
| Idioma: | anglès |
| Publicat: |
Baton Rouge :
Louisiana State University Press,
2013.
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| Matèries: | |
| Accés en línia: | An electronic book accessible through the World Wide Web; click to view |
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