Cuisine et cultures du feu. De l'âtre au "feu enveloppé" (XVIIIe-début du XIXe siècle)

Author(s)
Date issued
2022
In
Food and History
Vol
20
No
2
From page
109
To page
128
Reviewed by peer
true
Publication type
journal article
Identifiers
https://libra.unine.ch/handle/20.500.14713/62582
DOI
10.1484/J.FOOD.5.131744
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