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ESTUDIO DE UNA ADAPTACIÓN DE RECETAS DE COCINA QUITEÑA DEL SIGLO XIX, DEL LIBRO “MANUAL DE LA COCINERA, MÉTODO COMPENDIOSO PARA TRINCHAR Y SERVIR BIEN UNA MESA” DE JUAN PABLO SANZ.

ANCHAPAXI JAYO, EVELYN JASMIN (UNIBE, 2015-12)

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- Protocolo social, tradición, barroco alimenticio, mestizaje, cocina histórica (1)
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