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MLA
“Mastering Grain Cookery, 20,000–300 B.C.E.” Cuisine and Empire: Cooking in World History, by Rachel Laudan, 1st ed., University of California Press, Berkeley; Los Angeles; London, 2013, pp. 9–55, www.jstor.org/stable/10.1525/j.ctt7zw1x6.7. Accessed 17 June 2021.
APA
Laudan, R. (2013). Mastering Grain Cookery, 20,000–300 B.C.E. In Cuisine and Empire: Cooking in World History (pp. 9-55). Berkeley; Los Angeles; London: University of California Press. Retrieved June 17, 2021, from http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.7
CHICAGO
Laudan, Rachel. "Mastering Grain Cookery, 20,000–300 B.C.E." In Cuisine and Empire: Cooking in World History, 9-55. Berkeley; Los Angeles; London: University of California Press, 2013. Accessed June 17, 2021. http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.7.

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