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MLA
“The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.–400 C.E.” Cuisine and Empire: Cooking in World History, by Rachel Laudan, 1st ed., University of California Press, Berkeley; Los Angeles; London, 2013, pp. 56–101, www.jstor.org/stable/10.1525/j.ctt7zw1x6.8. Accessed 16 June 2021.
APA
Laudan, R. (2013). The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.–400 C.E. In Cuisine and Empire: Cooking in World History (pp. 56-101). Berkeley; Los Angeles; London: University of California Press. Retrieved June 16, 2021, from http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.8
CHICAGO
Laudan, Rachel. "The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.–400 C.E." In Cuisine and Empire: Cooking in World History, 56-101. Berkeley; Los Angeles; London: University of California Press, 2013. Accessed June 16, 2021. http://www.jstor.org/stable/10.1525/j.ctt7zw1x6.8.

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