How the turkey entered our kitchens
Through an analysis of cookbooks dating to the 16th to 19th, this chapter reconstructs the appearance of turkey in the kitchens of Spain, Italy, France and England, and its inclusion in the European food corpus. Compared to its rather weak adoption in Spain, the great variety of recipes shows its al...
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| Format: | Chapter |
| Język: | Inglês |
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Publications scientifiques du Muséum
2025
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| Hasła przedmiotowe: | |
| Dostęp online: | https://hdl.handle.net/20.500.13089/16dq6 https://books.openedition.org/mnhn/18007 |
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