Biscuits and cookies
A global history
Bibliographic Data
| ID | 12799684 |
|---|---|
| Authors | Edward Chamberlain (0000-0001-9492-3102, University of Washington Tacoma, corresponding author) |
| Year | 2020 |
| Volume | 23 |
| Issue | 5 |
| Pages | 632-633 |
| Publication date | 2020-06-29 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2020.1778896 |
| OpenAlex | W3040403706 |
| Language | EN |
| References cited | 2 |
In researching the cookery of the twentieth and twenty-first centuries, a number of food scholars such as Anastasia Edwards have endeavored to bring to light culinary chronicles that have remained
Ancient history · Art · Culinary Culture and Tourism · Food, Nutrition, and Cultural Practices · History · Organic Food and Agriculture
| Highly cited | No |
|---|