L'érable et la perdrix : l'histoire culinaire du Québec à travers ses aliments
Title
L'érable et la perdrix : l'histoire culinaire du Québec à travers ses aliments
Creator
Cardin, Elisabeth, author.
Lambert, Michel, 1942- author.
Richelet, Philippe, photographer.
Mathys, Simon, author.
Publisher
Montréal Québec : Les Éditions Cardinal
Date
2021
Extent
400 pages
29 cm
Source
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Identifier
GT2853.C2 C37 2021
Format
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Language
French
Type
text
Subject
Cooking, French-Canadian -- History
Cuisine québécoise -- Histoire
Cooking, French-Canadian
Rights
This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca).
Files
Collection
Citation
Cardin, Elisabeth, author.
et al., “L'érable et la perdrix : l'histoire culinaire du Québec à travers ses aliments,” What Canada Ate, accessed November 15, 2024, https://whatcanadaate.lib.uoguelph.ca/items/show/580.
