Translations:Cuisine/31/ja: Difference between revisions
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Created page with "==参考資料== * Albala, Ken (2011). [https://books.google.com/books?id=zG1H75z0EYYC ''Food Cultures of the World Encyclopedia''] Greenwood. {{ISBN|978-0-313-37626-9}}. * California Culinary Academy (2001). ''In the World Kitchen: Global Cuisine from California Culinary Academy''. Bay Books (CA). {{ISBN|1-57959-506-5}}. * Laudan, Rachel (2013). [https://books.google.com/books?id=kaDTAAAAQBAJ ''Cuisine and Empire: Cooking in World History''] University of California Pre..." |
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Latest revision as of 13:15, 25 May 2025
参考資料
- Albala, Ken (2011). Food Cultures of the World Encyclopedia Greenwood. ISBN 978-0-313-37626-9.
- California Culinary Academy (2001). In the World Kitchen: Global Cuisine from California Culinary Academy. Bay Books (CA). ISBN 1-57959-506-5.
- Laudan, Rachel (2013). Cuisine and Empire: Cooking in World History University of California Press. ISBN 978-0-520-26645-2.
- MacVeigh, Jeremy (2008). International Cuisine. Delmar Cengage Learning; 1st edition. ISBN 1-4180-4965-4.
- Nenes, Michael F; Robbins, Joe (2008). International Cuisine. Hoboken, N.J.: Wiley, John & Sons; 1st edition. ISBN 0-470-05240-6.
- Scarparto, Rosario (2000). New global cuisine: the perspective of postmodern gastronomy studies. Royal Melbourne Institute of Technology.
- Zobel, Myron (1962). Global cuisine: being the unique recipes of the 84 top restaurants of the world. Patron Press.