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MLA
“Islam Transforms the Cuisines of Central and West Asia, 800–1650 C.E.” Cuisine and Empire: Cooking in World History, by Rachel Laudan, 1st ed., University of California Press, Berkeley; Los Angeles; London, 2013, pp. 132–165, www.jstor.org/stable/10.1525/j.ctt7zw1x6.10. Accessed 19 June 2021.
APA
Laudan, R. (2013). Islam Transforms the Cuisines of Central and West Asia, 800–1650 C.E. In Cuisine and Empire: Cooking in World History (pp. 132-165). Berkeley; Los Angeles; London: University of California Press. Retrieved June 19, 2021, from http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.10
CHICAGO
Laudan, Rachel. "Islam Transforms the Cuisines of Central and West Asia, 800–1650 C.E." In Cuisine and Empire: Cooking in World History, 132-65. Berkeley; Los Angeles; London: University of California Press, 2013. Accessed June 19, 2021. http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.10.

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