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The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Scully. Ann Arbor: The University of Michigan Press, 2015. viii + 256 pp. $80. - Cooking and Eating in Renaissance Italy: From Kitchen to Table. Katherine A. McIver. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield, 2015. xii + 204 pp. $38.
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- Journal:
- Renaissance Quarterly / Volume 69 / Issue 1 / Spring 2016
- Published online by Cambridge University Press:
- 20 November 2018, pp. 289-291
- Print publication:
- Spring 2016
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- Article
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