“Introduction.” Cuisine and Empire: Cooking in World History, by Rachel Laudan, 1st ed., University of California Press, Berkeley; Los Angeles; London, 2013, pp. 1–8, www.jstor.org/stable/10.1525/j.ctt7zw1x6.6. Accessed 19 June 2021.
Laudan, R. (2013). Introduction. In Cuisine and Empire: Cooking in World History (pp. 1-8). Berkeley; Los Angeles; London: University of California Press. Retrieved June 19, 2021, from http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.6
Laudan, Rachel. "Introduction." In Cuisine and Empire: Cooking in World History, 1-8. Berkeley; Los Angeles; London: University of California Press, 2013. Accessed June 19, 2021. http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.6.
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.