Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-26T23:14:34.460Z Has data issue: false hasContentIssue false
  • English
  • Français

Le sucre sicilien

Published online by Cambridge University Press:  06 September 2021

Maurice Aymard
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
Pratiques et Cultures
Information
Annales. Histoire, Sciences Sociales , Volume 28 , Issue 1 , February 1973 , pp. 247 - 249
Copyright
Copyright © Les Éditions de l’EHESS 1973 

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

Notes

page 248 note 1. Trasselli, Carmelo, « Sumario duma historia do açucar siciliano», Do Tempo e da Historia, 1968-II, pp. 49–78.Google Scholar

page 248 note 1. Trasselli, Carmelo, « Una Cultura saccarifera del 1606», Rivista di storia dell'agricoltura, 1966, pp. 3–17.Google Scholar

page 248 note 2. Rebora, Giovanni, Un'impresa zuccheriera del Cinquecento, Université degli studi di Napoli, Biblioteca degli« Annali di Storia economica e sociale», 14, Naples, 1968, 99p.Google Scholar