Vol. 5 N.º 2 (2022)
DOI: https://doi.org/10.52152/heranca.v5i2
Published: 2022-12-18
001-006
7-26
27-60
61-81
103-118
119-140
141-154
155-164
165-178
179-198
THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES)
199-255
227-232
233-236