The interchangeable reef: the ecology and economics of shrimp and oyster consumption in twentieth-century Creole cuisine
Year: 2026
Type: article
Source: Food Culture & Society
Author: Emelyn Rude
Institution: Centre d’histoire de Sciences Po
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Life below water
Open Access status: closed
OpenAlex ID: W7222189795