The cook and chef

Authors

  • Fabiana de Menezes Soares
  • Maria Giuseppina Muzzarelli Universidade Federal de Minas Gerais (UFMG)

DOI:

https://doi.org/10.35699/2316-770X.2023.48537

Keywords:

cuisine, food, history

Abstract

Translation of the text "La cuciniera e il cuoco", by Maria Giuseppina Muzzarelli, exclusively for Revista da UFMG. The writing is part of a collection in honor of Prof. Massimo Montanari – “A BANCHETTO with friends: written by Massimo Montanari” / the curation of Tiziana Lazzari and Francesca Pucci Donati. - Rome: Viella, 2021. - 635 p. : ill., tab. ; 24 cm. (I libri di Viella; 397) and was translated by professor Fabiana de Menezes Soares

References

Capatti e Montanari, La cucina italiana

Vincenzo Tanara, L’economia del cittadino in villa

Maestro Martino, Libro de arte coquinaria, a cura di Luigi Ballerini e Jeremy Parzen, Milano, Guido Tommasi Editore, 2001.

Florent Quellier, Pour une histoire majoritaire des cuisiniers et des cuisinières, in «Food & History», 15, 1-2 (2017), pp. 3-23, in partic. p. 4.

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Published

2023-10-31

Issue

Vol. 29 No. 3 (2022): v. 29 n. 2: Food, food, science and art

Section

Artigos

License

Copyright (c) 2023 Revista da Universidade Federal de Minas Gerais

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

The cook and chef. Revista da Universidade Federal de Minas Gerais, Belo Horizonte, v. 29, n. 3, 2023. DOI: 10.35699/2316-770X.2023.48537. Disponível em: https://periodicos.ufmg.br/index.php/revistadaufmg/article/view/48537. Acesso em: 17 apr. 2026.