The Raw and the Cooked in Japanese cuisine
Using the famous culinary triangle theorized by Claude Lévi-Strauss, this paper tries to determine the place of the raw in the Japanese culinary model and to understand how it became so iconic. For this purpose, the research focuses on the relationship with the “milieu” and concentrates on cultural...
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| Pubblicato in: | URI:https://journals.openedition.org/aof, |
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| Autori principali: | , |
| Natura: | Article ou chapitre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
Anthropology of food
2021
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| Soggetti: | |
| Accesso online: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |