Food design y cultura: menús y vinos en la belle époque chilena, 1884-1925

Between the late 19th and early 20th centuries, the Chilean table became a privileged stage for modernity, distinction, and symbolic power. *Food Design and Culture: Menus and Wines in the Chilean Belle Époque (1884–1925)* offers an innovative interpretation of this process, exploring how menus, win...

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Bibliographic Details

Main Author:	Castro San Carlos, Amalia
Format:	Online
Language:	Spanish
Published:	Ariadna Ediciones 2026
Subjects:	Culinary Culture Design Wines Cuisine and Dishes thema EDItEUR::A The Arts::AK Design, Industrial and commercial arts, illustration::AKX History of design
Online Access:	ONIX_20260518T111331_9789566276944_12
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