Chapter 7
Published in Rowman & Littlefield Publishers eBooks • Jan 1, 2012
NobleIDNI9P70W48R13S61
Authors:
Ken Albala
Abstract
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 developments that gave rise to each cuisine, and cooking in bo...
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