Distillation: Transformations in and out of the Kitchen

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English (US)
Title of host publication	Renaissance Food from Rabelais to Shakespeare
Subtitle of host publication	Culinary Readings and Culinary Histories
Publisher	Taylor and Francis
Pages	89-104
Number of pages	16
ISBN (Electronic)	9781317066552
ISBN (Print)	9780754664277
DOIs	https://doi.org/10.4324/9781315605265-8
State	Published - Jan 1 2016

ASJC Scopus subject areas

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