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    1. Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV07T8MwELYQEwsCgUR5yUKMRM3DdlxUVQJEBRsDzJYfZ1qlJFXTLvx6zk6ourEwRbbsJLo73d2X3H0m5DYVxmpvZKI9YlXGdJ4YkTJ0hsw7oU1qYpfrblPY9qivUBPW0QN3ghuWBRghMe7agjGLmEeKAjALwXtZYBai983KHTCFlsRYydDRyt8uGSmGLcvLcpSE4vXIg5bInqUfg0q98jtBZXpEDvtskD50b3FM9qA-Id9vTY1jOp5NQlVMRe1mHqrTx8PZ5J5iwka_mnZN0VTQhKhvGtfeUYxAKwjVW2sc6NpRF4rdW7rs2ovA4Qrc0lQhq27jCt8sKkTrQBdbauVT8jF9fn96SfojEhKbF0ImMGI80w4xDIDkzoKWruRi5BGWcc2Z0KXjKDXPmfPo93AeMyBEIZkpMiOz4oxQ6SFjJgXnA31aLrRnNjeGgw3_8EAOyGOQk1p29BcqEFLHCVST6tWk_lLTgNyglFVl53F_uH42qlopTNtfFSZJoV_o_D-edEEO8qjl8JnkkuyvVxu46o56uI5G8gMDQ8Gf

      by Achillefs Keramaris; Eleni Kasapidou and Paraskevi Mitlianga

      Journal Of Ethnic Foods, Volume 9, Issue 1, pp. 1 - 18

      Journal Article : Full Text Online

      View Article PDF

    2. Photius and Eustathius of Thessalonica on Greek cuisine intricacies, or a few words on (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwlV09a8MwED1Ks3Tpp6EfabmhdKpb13EUDyFQSkLHDt3Tky1hk2BD5BD876OTbGihHQpeZCxbssTpTnrvHcB9JGRGWqYhaRurJgnFoRRRYo1honNBMpKO5fqdFDbuuTAMq7R2u147K93RtrufGHaoSj46nYxiZk8PYsYpcpDO2Zm8ARYT4ZK28vJnnUfONTlwr_QIR7dwLE7gq_-kQ00_edSI3z_4AafudRn_3bpTOO6cSnz1j5zBgarOIfAKIC0-IMvLkkvh216A_ijqptwapCrHOfOnmoKLtUY7Z4yhNavlEtYVTosZ43JWmG1LxsdPn4sZlhWL-pO1CeYR6w0SarXDnQ1iDdch2VqHfqUCGC7mn2_voevJspuzZulbPboETLV6SWSkcs2CarEgnWSxlGOV8ameSq8g-LXu9R_3b-DIb8XyNYTDZrNVtz77wp0buj2Q36j3

      by Kokoszko, Maciej and Gibel, Katarzyna

      Byzantinoslavica, Volume LXIX, Issue 1-2, pp. 114 - 123

      Journal Article : Full Text Online

    3. Las salsas en la cocina griega clásica: práctica e ideología culinaria

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3NSsNAEB60RfAi_hT8Zw_iLTYNmxhFkSJWBT3pwVuYTXZDpDQlsYc-Th_Ap8iLObObFs89hYTskp0dJjOzfN8HcOFHKkWjYg8N1apSYuCpyJcUDKXJIlS-sijX_6CwldQXoyWoJuez3Koov_FK131uT9Ii-iUWZM6HtMyKvLxnZiry0E3oBuRTYQe6w-f3r49Vg4WJ4SKrujKgOO351yy4vtXO7wih7D9ktAs7bfInhm639mBD1_vQc0wdc3EpmAYWrdTu_ABe37AWNXkHXfREjFFQ7ComKHKqbnO6GzcLNvGtmFbNgqFOKLQoMju--aUXZhZsW2AP7kZPn48vXvtZydRRTCRM-rx8tjRFouuEklyLfqYiheqMQxCx0QOpfJ0Z5j4LIjQyDZQKdcoHcDo-gnCtuY_XHHcC25RS3LgmxSl0fqqZPnNCC-ftDv0BzU-mIQ

      by Notario Pacheco, Fernando

      Polis (Alcalá De Henares), Issue 31, pp. 79 - 102

      Journal Article : Full Text Online

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    1. Olives and Omens : Did Greek Cuisine Portend Economic Problems? (8/11/10)

      https://find.library.duke.edu/catalog/DUKE008279748

      MacNeil/Lehrer Productions.

      Video : View Online

    2. Archestratos of Gela : Greek culture and cuisine in the fourth century BCE : text, (...)

      https://find.library.duke.edu/catalog/DUKE002736197

      [edited by] S. Douglas Olson and Alexander Sens.

      Book

      Library Service Center, 884.01 A672, H457, 2000 c.1

      cover thumbnail

    3. The cuisine of sacrifice among the Greeks

      https://find.library.duke.edu/catalog/DUKE000831052

      Marcel Detienne and Jean-Pierre Vernant ; with essays by Jean-Louis Durand ... [et al.] ; translated by Paula Wissing.

      Book

      Divinity School Library, BL795.S23 D4713 1989 c.1

      cover thumbnail

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    1. A Delicate Balance: Understanding the Four Humors. - The Devil's Tale

      https://blogs.library.duke.edu/rubenstein/2016/09/15/delicate-balance-understanding-four-humors/

      doctoral research on the culinary history of New Orleans. Setting aside my copy La Cuisine Creole, I picked

    2. The Devil's Tale - Page 35 of 126 - Dispatches from the David M. Rubenstein Rare Book and Manuscript

      https://blogs.library.duke.edu/rubenstein/page/35/

      of New Orleans. Setting aside my copy La Cuisine Creole, I picked up a first edition of Henry Peacham’s

    See all 2 website results

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