Prejudice, Assimilation and Profit: The Peculiar History of Italian Cookery in the United States

Author:

Buccini Anthony F.

Publisher

Springer International Publishing

Reference12 articles.

1. Appadurai, Arjun. 1988. How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History 30 (1): 3–24.

2. Barthes, Roland. 1970. Pour une Psycho-sociologie de L’alimentation Contemporaine. Cahiers des Annales 28: 307–315.

3. Buccini, Anthony F. 2013. Lasagna: A Layered History. In Wrapped and Stuffed: Proceedings of the Oxford Symposium on Food and Cookery 2012, ed. Mark McWilliams, 94–104. Totnes: Prospect Books.

4. ———. 2015. Italian. In Ethnic American Food Today: A Cultural Encyclopedia, ed. Lucy Long, 314–233. Lanham, MD: Rowman and Little.

5. ———. 2016. Defining ‘Cuisine’: Communication, Culinary Grammar and the Typology of Cuisine. In Food and Communication: Proceedings of the Oxford Symposium on Food and Cookery 2015, ed. Mark McWilliams, 105–121. Totnes: Prospect Books.

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