Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi
In the wake of Unification of Italy, in Florence, Pellegrino Artusi publishes Science in the Kitchen and The Art of Eating Well, a book meant to get into the homes of all Italians and which contributed to the formation of an Italian of written and spoken use in the post-unification linguistic realit...
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| Format: | Online |
| Idioma: | italià |
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Wydawnictwo Uniwersytetu Łódzkiego
2025
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| Accés en línia: | ONIX_20250307_9788383313689_1970 |
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