The high and the low in the making of a Portuguese national cuisine in the nineteenth and twentieth centuries

Sobral, José Manuel2014-07-292014-07-292014Sobral, J. M. (2014). The high and the low in the making of a Portuguese national cuisine in the nineteenth and twentieth centuries. In Klein, J. A., Murcott, A. (Eds.), Food consumption in global perspective: essays in the anthropology of food in honour of Jack Goody (pp. 108-134). Basingstoke: Palgrave Macmillan978-1403-99984-9http://hdl.handle.net/10451/11518engAlimentaçãoCozinha tradicionalIdentidade nacionalThe high and the low in the making of a Portuguese national cuisine in the nineteenth and twentieth centuriesbook part