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    1. Teams and lead creators in cultural and creative industries: evidence from the Italian (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV3da9RAEB9aK9IX6xf0tB774IM-xEuyu8lGSqUePdrK1VpOSvsSNvvBHehZmzuh_31nkmzLofjkSwK7IWH5TWZndn4zA_CmSL0wkkjtcaojoRMZFU7xyEqdeeuVdZJyh8_V8UX69UyNhmtwEnJhiFYZdGKjqO1PQ2fkA9y4OM-o-sjHq18RdY2i6GpooaG71goUoZGFWocN1MgxUfxO5eVdVEEUbbYRR-XA0zwOYctYDY4_j4kFgNshOthcJSvb1EPyTWf1H0m794q72Y1GW3AT1tFQsd-3VJT2UGKFox2KPf6_JT-Bx50Jy_ZbmXsKa27-DB4FBv1zuJ44_aNmem7Zd5Qg1nn2NZvNWSj00cy2ButvhxNt_xBXf2Cua3PKKPGFoXnKdqd7R4vmOGZ3MN1jU71cNINmOaNP0uAL-DY6mAwPo661Q2R4li2irMoz7WxcVaowuTFoByVoSlTc5KgwCuG9VtJnmbKVtE5Z7Y3wSjjE1CjLU74NzBLEvkiEE0aY3Ckv8Y_30qLy97lPevAuQFhetaU7ysbliVWJcJdxURLcJcHdg-0W47snVYG2bII-ew_edqj_7S0rQtODnQBk2amCurxH8eW_p1_BZko2A7Ep1Q48WFwv3eu2R0Uf1vPziz5sfDo4OT3D--HwaHSJo-N4QtfkC13Tcb-R91u0FwV3

      by Savino, Tommaso; Messeni Petruzzelli, Antonio and Albino, Vito

      Journal Of Knowledge Management, Volume 21, Issue 3, pp. 607 - 622

      Journal Article : Full Text Online

    2. Iannacito-Provenzano, Roberta, and Gabriele Scardellato, eds. Italian Foodways (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwdV1LS8QwEA4qHvSkKPgmBw8Kdm2TdNvIspd118dJF0E8lTzZgrSyDxf9C_5pZ1If68FjaabQyUxmvmS-CSHHknlhUixqj5mKhErSSLqcRzZVbW99bl2K3OHH_PaJ3Q_zQe-3SVJpW26MdIRwiI9ENHwA15bYF0yNl8kywDk04f7wx2wg48awGPJFhqQ3JpsmPpwnPDsvTeuVt8sE4D3Pkz_xZ7X5flP6GCLKYIOsI8uANlvzm2TJVVvk40ZVlTLgY9EdIH1XvauqPqNN8bM6owD66ZXSY-SEUzw5sVi6NIUhzk5atDPq3kzDtkXnfNSlg7q2c_U2oaFeZg5_eUHBKOhlic3BJ-qZ1n5BhvZmJdbAo-zJ5HSbPAz6D73r6OuyhMhAigQ40EjrVK4V04JZz2HdyrxMIHsz0sgEYlCsdSxUpoVi0mRKWyYs87HxcVtrvkOohSgWg4xwwgiTudyn4EI-tbCa-swnu-TkW3XFS9MLowAMEbRclKYIWi6ClnfJTqPahYFfU7j3_6t9ssaQXYDn8_yArEzHM3fY3NJwFKb8EyUGqr0

      by Lobalsamo, Teresa and Pasquali, Adriano

      Italian Canadiana, Volume 36, Issue 1, pp. 248 - 250

      Book Review : Full Text Online

    3. The Enduring Hand of Italian Cuisine

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3Pb9MwFLZgO8AFsQIiMCYfRrUdsiV2nDrSNDR17cY2TQK1QpwsN7FZJbRNpEPiv-e92M7SbUggLlZrpU5lf34_7Pe9R8hmwWxWCgxqT5iOM52KuDCSx5XQua2srIxA7vAXefKVffosx0NPIUAuTBPLjP557bfKAywH5KtifOOvUGHqw9xfrOP5UpIeTk9HCnzfSf8nrGznOyx62IH993z8v3iBPkAM8m__ATPtoNABnwE50AJ2oP1r9IwuPYfxGA_XkXKycIciw5t5Ha7jvV17pGs8U0eKcyvnP2qLeShavOnuCQO4kyFWbdHJVvsAZawbJNLITlbEYA064WqCPOUxOE1LApclHWDxjvTkeUcPuxxH9yS8K9f0zWL6SZZAs8N3-J1k2o16ZgOwTlgxeExWG7bvClmdnh2dDVs9DXq5oV-Ev-0vseEFu3eHXzJaXNzqsu7m3iCZPCfPvCdBD9zirZFH5rJHosO5WdA-9elev9PzUG2hR54EEnrdI71bdwGebkrdQ2_kyNrUC_yabvms5NsvCMbm0AAJipCgV5buXex7VFCPir3di_2XZDoeTYbHsa-0EZcph40KVjIYeqBrLJvxtBRCV1LameYVS_MZCHkLlrmGXa0Zn0mbSmOSqsDccKAetcn5a0IrGCCxRZqZrMzKgZFWwIayogJdbAc2jch2mEN17TKpKPRAYb4VzLfC-YZGccXziLxqJrl9MCxmRNbDrCu_XWqFwQOCY3GON3_63Vvy9BbZ62Rl8ePGvHP1PzYwwENueHT8BktUc6I

      by Iafrate, Nicola

      Gastronomica, Volume 20, Issue 3, pp. 36 - 39

      Journal Article : Full Text Online

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    1. Italian cuisine : a cultural history

      https://find.library.duke.edu/catalog/DUKE99119528293808501

      Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.

      Book : View Online

    2. Italian cuisine : a cultural history

      https://find.library.duke.edu/catalog/DUKE003247072

      Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.

      Book

      Check Holdings for this item's availability Perkins & Bostock Library, TX723 .C28313 2003 

      cover thumbnail

    3. The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, (...)

      https://find.library.duke.edu/catalog/DUKE99119267783108501

      Book : View Online

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    1. Getting Started Databases for Articles - Italian Studies - LibGuides at Duke University

      https://guides.library.duke.edu/c.php?g=289298&p=1929355

      Oxford Reference Online: Food and Dri nk Gale Virtual Reference Library Cambridge Companions Online       Includes: The Cambridge companion to (...)

    2. Getting Started Databases for Articles - Italian Studies - LibGuides at Duke University

      https://guides.library.duke.edu/italian

      Oxford Reference Online: Food and Dri nk Gale Virtual Reference Library Cambridge Companions Online       Includes: The Cambridge companion to (...)

    3. New Orleans’ Nourishing Networks: Foodways and Municipal Markets in the Nineteenth Century Global So

      https://library.duke.edu/sites/default/files/dul/users/megan.crain/Young.pdf

      Tucker, Susan, ed. New Orleans Cuisine: 14 Signature Dishes and Their Histories.

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    1. Katia Italian Cuisine, undated

      https://archives.lib.duke.edu/catalog/naegeleoutdooradv_aspace_d7526ef5d636d8c57c4de28ca2913d50

      In: Naegele Outdoor Advertising records, 1978-2002 and undated » Naegele Poster Designs, 1981-1993 and undated

    2. J. Walter Thompson Company. Publications collection, 1887-2005

      https://archives.lib.duke.edu/catalog/jwtpublications

      The J. Walter Thompson Company, founded in 1864, is one of the largest enduring advertising agencies in the U.S. The J. Walter Thompson Company (...)

    See results from 2 Collection Guides

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