The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries

Sobral, J. M. (2014). The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries. In Food Consumption in Global Perspective (pp. 108–134). Palgrave Macmillan UK. https://doi.org/10.1057/9781137326416_6