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
Powered by AI (Beta)
Loading...

Description

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...

Read more

Community Reviews

Loading...

Content Warnings

Loading...
Accept and close

By using The StoryGraph, you agree to our use of cookies.
We use a small number of cookies to provide you with a great experience.

Find out more