https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACuisine%2F32%2Fen 2026-08-21T02:40:34Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Cuisine/32/en&diff=145312&oldid=prev 2025-05-25T00:29:25Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Further reading==<br /> * Albala, Ken (2011). [https://books.google.com/books?id=zG1H75z0EYYC &#039;&#039;Food Cultures of the World Encyclopedia&#039;&#039;] Greenwood. {{ISBN|978-0-313-37626-9}}.<br /> * California Culinary Academy (2001). &#039;&#039;In the World Kitchen: Global Cuisine from California Culinary Academy&#039;&#039;. Bay Books (CA). {{ISBN|1-57959-506-5}}.<br /> * Laudan, Rachel (2013). [https://books.google.com/books?id=kaDTAAAAQBAJ &#039;&#039;Cuisine and Empire: Cooking in World History&#039;&#039;] University of California Press. {{ISBN|978-0-520-26645-2}}.<br /> * MacVeigh, Jeremy (2008). &#039;&#039;International Cuisine&#039;&#039;. Delmar Cengage Learning; 1st edition. {{ISBN|1-4180-4965-4}}.<br /> * Nenes, Michael F; Robbins, Joe (2008). &#039;&#039;International Cuisine&#039;&#039;. Hoboken, N.J.: Wiley, John &amp; Sons; 1st edition. {{ISBN|0-470-05240-6}}.<br /> * Scarparto, Rosario (2000). [https://books.google.com/books?id=lthfNAAACAAJ &#039;&#039;New global cuisine: the perspective of postmodern gastronomy studies&#039;&#039;.] Royal Melbourne Institute of Technology.<br /> * Zobel, Myron (1962). [https://books.google.com/books?id=_TqlGAAACAAJ &#039;&#039;Global cuisine: being the unique recipes of the 84 top restaurants of the world&#039;&#039;]. Patron Press.</div>

FuzzyBot