File:Ricettario La scienza in cucina e l'arte di mangiar bene - Musei del cibo - Parmigiano - 168a.tif

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ricettario La scienza in cucina e l'arte di mangiar bene
Title
ricettario La scienza in cucina e l'arte di mangiar bene
Description
Italiano: Si tratta di una copia della terza edizione del libro "La scienza in cucina e l'arte di mangiar bene" di Pellegrino Artusi, il celebre manuale di cucina che si diffuse in breve tempo su tutto il territorio nazionale. La prima edizione del libro risale al 1891.
Date
Italiano: 1914
Medium
Italiano: carta stampata
Dimensions
Italiano: 12X18; pagine 463
Accession number
168a
Place of creation
Italiano: autore Artusi Pellegrino; editore Adriano Salani, Firenze
Object history
Italiano: Provenienza: Napoli (acquisto).
Credit line

© Musei del cibo

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current11:38, 25 February 2016Thumbnail for version as of 11:38, 25 February 20163,200 × 2,129 (19.5 MB)Federico Leva (WMIT) (talk | contribs){{Musei del cibo | museo = Parmigiano | inventario = 168a | nome = ricettario La scienza in cucina e l'arte di mangiar bene | ambito = autore Artusi Pellegrino; editore Adriano Salani, Firenze | epoca = 1914 | dimensioni = 12X18; pagine 463 | materia =...

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