هفتاد و پنج - تاریخ لازانیا

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تدوین: طنین خاکسا
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منابع این قسمت
• Capatti, A., & Montanari, M. (2003). Italian cuisine: A cultural history. Columbia University Press.

• Montanari, M. (2015). Medieval tastes: Food, cooking, and the table. Columbia University Press.

• Artusi, P. (2003). Science in the kitchen and the art of eating well (L. della Croce & M. Riley, Trans.). University of Toronto Press. (Original work published 1891)

• Zanini De Vita, O. (2009). Encyclopedia of pasta (M. Fant, Trans.). University of California Press.

• Redon, O., Sabban, F., & Serventi, S. (1998). The medieval kitchen: Recipes from France and Italy (E. Schneider, Trans.). University of Chicago Press.

• Flandrin, J.-L., & Montanari, M. (Eds.). (1999). Food: A culinary history from antiquity to the present (A. Sonnenfeld, Trans.). Columbia University Press.

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