Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-07T20:02:26.749Z Has data issue: false hasContentIssue false
  • English
  • Français

Steffan Igor Ayora-Diaz (ed.), Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America (London: Bloomsbury Academic Publishing, 2016), pp. vii + 196, £65.00, hb.

Published online by Cambridge University Press:  15 January 2018

SANDRA AGUILAR-RODRÍGUEZ
SANDRA AGUILAR-RODRÍGUEZ*
Affiliation:
Moravian College
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Reviews
Information
Journal of Latin American Studies , Volume 50 , Issue 1 , February 2018 , pp. 257 - 258
Copyright
Copyright © Cambridge University Press 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)