{"title":"10. Cooks and Kitchens, Dietetics and Foods","authors":"","doi":"10.12987/9780300182361-014","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":273356,"journal":{"name":"The Culture of Food in England, 1200-1500","volume":"2 4 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Culture of Food in England, 1200-1500","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12987/9780300182361-014","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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