The cookery book by Antonius Magirus (1612) and historical gastronomy in general
Nov 22nd, 2007 by Jozef Schildermans
Tags: Belgium, Brussels, restaurants
Posted in History of gastronomy
Trackback URI | Comments RSS
Name (required)
Mail (hidden) (required)
Website
By submitting a comment here you grant this site a perpetual license to reproduce your words and name/web site in attribution.