{"title":"Maukas katsaus suomalaiseen ruokakulttuuriin","authors":"Matti O. Hannikainen","doi":"10.54331/haik.131421","DOIUrl":null,"url":null,"abstract":"Arvioitu teos: Ritva Kylli: Suomen ruokahistoria. Suolalihasta sushiin. Gaudeamus 2021. 525 s. ISBN 978-952-345-135-3.","PeriodicalId":39690,"journal":{"name":"Historiallinen aikakauskirja","volume":"17 3","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Historiallinen aikakauskirja","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54331/haik.131421","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Arts and Humanities","Score":null,"Total":0}
引用次数: 0
Abstract
Arvioitu teos: Ritva Kylli: Suomen ruokahistoria. Suolalihasta sushiin. Gaudeamus 2021. 525 s. ISBN 978-952-345-135-3.
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