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Introducción a la historia de la gastronomía /

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Bibliographic Details
Main Author: Monroy de Sada, Paulina
Other Authors: Flores, Graciela Martínez de
Format: Book
Language: Spanish
Published: México D. F. : Editorial Limusa, ©2014.
Grupo Noriega Editores,
Edition: Segunda Edición
Subjects:
Gastronomía > Historia
Cocina francesa > Historia
Menú
Notas Contenido:
  • Edad antigua
  • Edad media
  • Edad moderna
  • Edad contemporánea
  • Cocina clásica y cocina regional francesa
  • La nouvelle cuisine
  • La cocina de nuestros días
  • El menú a través del tiempo

Antioquia/Complejo Central: Unknown

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Antioquia/La Salada: Unknown

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Bogotá/Complejo Cazucá: Unknown

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Bogotá/Hotelería y Turismo: Unknown

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Boyacá/Tunja: Unknown

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Boyacá/Santa Clara: Unknown

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Caqueta/Tecnológico Amazonia: Unknown

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Cauca/Comercio y Servicios: Unknown

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Cesar/Gestión Emp. y Cult.: Unknown

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Cundinamarca/Girardot: Unknown

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Cundinamarca/Biotecnología: Unknown

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Cundinamarca/Agroempresarial: Unknown

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La Guajira/Comercio y Servicios: Unknown

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Huila/Sede Industria: Unknown

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Nariño/Tumaco: Unknown

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Quindío/Agroindustrial: Unknown

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Quindío/Comercio: Unknown

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Risaralda/Comercio: Unknown

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Santander/Barrancabermeja: Unknown

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Tolima/Comercio: Unknown

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Valle/Buga: Unknown

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Valle/Escuela Gastronómica: Unknown

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Valle/Cartago: Unknown

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Arauca/Arauca: Unknown

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