Cite This Item

Copy Citation

MLA
Rodríguez-Alegría, Enrique, and Sarah R. Graff, editors. “From Grinding Corn to Dishing Out Money: A Long-Term History of Cooking in Xaltocan, Mexico.” The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Boulder, Colorado, 2012, pp. 99–118, www.jstor.org/stable/j.ctt4cgjkn.12. Accessed 29 May 2020.
APA
From Grinding Corn to Dishing Out Money: A Long-Term History of Cooking in Xaltocan, Mexico. (2012). In Rodríguez-Alegría E. & Graff S. (Eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation (pp. 99-118). Boulder, Colorado: University Press of Colorado. Retrieved May 29, 2020, from www.jstor.org/stable/j.ctt4cgjkn.12
CHICAGO
"From Grinding Corn to Dishing Out Money: A Long-Term History of Cooking in Xaltocan, Mexico." In The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, edited by Rodríguez-Alegría Enrique and Graff Sarah R., 99-118. Boulder, Colorado: University Press of Colorado, 2012. Accessed May 29, 2020. www.jstor.org/stable/j.ctt4cgjkn.12.

Export Citation

Export a RIS file (For EndNote, ProCite, Reference Manager, Zotero, Mendeley…)
Export a Text file (For BibTex)
Note: Always review your references and make any necessary corrections before using. Pay attention to names, capitalization, and dates.