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MLA
“Introduction: TERROIR AND THE CULINARY ROOTS OF FRENCH IDENTITY.” Tasting French Terroir: The History of an Idea, by Thomas Parker, 1st ed., University of California Press, Oakland, California, 2015, pp. 1–12, www.jstor.org/stable/10.1525/j.ctt14btfqt.5. Accessed 21 June 2021.
APA
Parker, T. (2015). Introduction: TERROIR AND THE CULINARY ROOTS OF FRENCH IDENTITY. In Tasting French Terroir: The History of an Idea (pp. 1-12). Oakland, California: University of California Press. Retrieved June 21, 2021, from http://www.jstor.org/stable/10.1525/j.ctt14btfqt.5
CHICAGO
Parker, Thomas. "Introduction: TERROIR AND THE CULINARY ROOTS OF FRENCH IDENTITY." In Tasting French Terroir: The History of an Idea, 1-12. Oakland, California: University of California Press, 2015. Accessed June 21, 2021. http://www.jstor.org/stable/10.1525/j.ctt14btfqt.5.

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