时间和烹饪，17 - 18世纪。关于食品加工实践的说明

{"title":"时间和烹饪，17 - 18世纪。关于食品加工实践的说明","authors":"Gianenrico Bernasconi","doi":"10.1515/9783110625035-012","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":192267,"journal":{"name":"Material Histories of Time","volume":"62 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Temps et cuisine, xviie–xviiie siècles. Remarques sur les pratiques de transformation alimentaire\",\"authors\":\"Gianenrico Bernasconi\",\"doi\":\"10.1515/9783110625035-012\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":192267,\"journal\":{\"name\":\"Material Histories of Time\",\"volume\":\"62 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Material Histories of Time\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1515/9783110625035-012\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Material Histories of Time","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/9783110625035-012","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}