{"title":"土耳其人的头","authors":"Anna Martellotti","doi":"10.1558/ppc.30219","DOIUrl":null,"url":null,"abstract":"In notes and queries to PPC 53 and 54 there was an exchange about this medieval dish. Anna Martellotti, who wrote about the Parmesan Pie in PPC 59 and 61, provides more extensive information.","PeriodicalId":518222,"journal":{"name":"Petits Propos Culinaires","volume":"111 11","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Turk’s Head\",\"authors\":\"Anna Martellotti\",\"doi\":\"10.1558/ppc.30219\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In notes and queries to PPC 53 and 54 there was an exchange about this medieval dish. Anna Martellotti, who wrote about the Parmesan Pie in PPC 59 and 61, provides more extensive information.\",\"PeriodicalId\":518222,\"journal\":{\"name\":\"Petits Propos Culinaires\",\"volume\":\"111 11\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Petits Propos Culinaires\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1558/ppc.30219\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Petits Propos Culinaires","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1558/ppc.30219","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
In notes and queries to PPC 53 and 54 there was an exchange about this medieval dish. Anna Martellotti, who wrote about the Parmesan Pie in PPC 59 and 61, provides more extensive information.
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