GASTRONOMIC CULTURE OF UKRAINE IN LIGHT OF THE MID-18 – EARLY 20 CENTURIES COOKERY BOOKS

The paper aims to analize hand-written and printed cookery books published in Ukraine from the mid- 18 to the early 20 centuries as a source for studying gastronomic traditions, methods of preparation and consumption of dishes, rations, festive and everyday food as well as interrelations of...

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Autor principal:	Olga KAZAKEVYCH
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Bucovinian State Medical University 2020-06-01
Colección:	Актуальні питання суспільних наук та історії медицини
Materias:	cookery books nutrition practices national cuisine ukrainian cuisine vegetarianism dietology
Acceso en línea:	https://docs.google.com/viewer?a=v&pid=sites&srcid=YnNtdS5lZHUudWF8YXBzbmltfGd4OjI3Yjc4MTM2MDEwMzJhZg
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