Jean Pierre Poulain et Edmond Neirinck, Histoire de la cuisine et des cuisiniers. Techniques culinaires et pratiques de table, en France, du Moyen Âge à nos jours
This book is the 5th edition of the work published in 1988, which received the Award of the Académie Nationale de Cuisine the same year. This new edition, enriched and entirely rethought, is aimed at both professionals in the field of cuisine and a general public amateur of gastronomy. It is prefac...
Guardado en:
| Publicado en: | URI:https://journals.openedition.org/aof, |
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| Autor principal: | |
| Formato: | Article ou chapitre numérique |
| Lenguaje: | Anglais |
| Publicado: |
Anthropology of food
2005
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| Acceso en línea: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Sumario: | This book is the 5th edition of the work published in 1988, which received the Award of the Académie Nationale de Cuisine the same year. This new edition, enriched and entirely rethought, is aimed at both professionals in the field of cuisine and a general public amateur of gastronomy. It is prefaced by the French chef Joel Robuchon.The major characteristic of the work is the complementary approach by authors who combine disciplines: J.P. Poulain is an anthropo sociologist, professor in the ... |
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