HUSKINS, Bonnie. From Haute Cuisine to Ox Roasts: Public Feasting and the Negotiation of Class in Mid-19th-Century Saint John and Halifax. Labour / Le Travail, [S. l.], v. 37, p. 9–36, 1996. Disponível em: https://www.lltjournal.ca/index.php/llt/article/view/5022. Acesso em: 19 apr. 2024.