Dresden à la carte: Entstehung und kulinarische Einordnung der Restaurantkultur 1800 bis 1850
| Main Author: | |
|---|---|
| Corporate Authors: | ; |
| Format: | Print Book |
| Language: | German |
| Subito Delivery Service: | Order now. |
| Check availability: | HBZ Gateway |
| WorldCat: | WorldCat |
| Interlibrary Loan: | Interlibrary Loan for the Fachinformationsdienste (Specialized Information Services in Germany) |
| Published: |
Ostfildern
Jan Thorbecke Verlag
[2016]
|
| In: |
Land kulinarischer Tradition. Ernährungsgeschichte in Sachsen (Band 3)
Year: 2016 |
| Series/Journal: | Land kulinarischer Tradition. Ernährungsgeschichte in Sachsen Historische Forschungen zur exquisiten Küche
Band 3 |
| Standardized Subjects / Keyword chains: | B
Dresden
/ Restaurants
/ Bewirtung
/ Cooking
/ Culture
/ History 1800-1850
B Dresden / Gastrosophy / Public house / Restaurants / Cooking / Culture / History 1800-1850 B Saxony / Hotel-keeping / Bewirtung / History |
| Further subjects: | B
Thesis
|
| Online Access: |
Inhaltstext (Publisher) Table of Contents (Publisher) |
| Sammlungen: |
| Physical Description: | 279 Seiten, Illustrationen, Diagramme, 24 cm x 17 cm |
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| ISBN: | 3-7995-0992-5 978-3-7995-0992-3 |
