Three World Cuisines: Italian, Mexican, Chinese by Ken Albala

Three World Cuisines: Italian, Mexican, Chinese

Rowman & Littlefield Studies in Food and Gastronomy

Ken Albala

392 pages missing pub info (editions)

nonfiction food and drink history science sociology informative medium-paced
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The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developme...

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