Add to ORKGBread in some Regions of the Mediterranean Area: A Contribution to the Studies of Eating Habits Auteur: Héléne Balfet Titre de l’ouvrage: Gastronomy: The Antropology of Food and Food Habits Collection: World Anthropology The Hague: Mouton; Chicago: distributed in the USA and Canada by Aldine, 1976 Voir l’article en cliquant ici
Coordonné par Gilles Fumey, Peter Jackson et Pierre Raffard, le numéro « Cultures alimentaires et te...
The Mediterranean diet has emerged as a comprehensive lifestyle, including specific foods and meal c...
La Fondation Nestlé France a vocation à favoriser la transmission de la culture alimentaire français...
The Breads of Mani Auteur: Margaret Louise Arnott Titre de l’ouvrage: Gastronomy: The Antropology ...
Notes of Different Types of "Bread" in Northern Scotland: Bannocks, Oat-cakes, Scones, Pancakes Aut...
In this exciting anticipation of his new research project on bread culture in the Mediterranean, Ped...
Deify bread and bread of famine in Muslim Spain L. Bolens The Mediterranean breadbaking tradition be...
International audienceThis chapter reviews the interlinked and complementary study of literary, epig...
The last thirty years have a quite special significance as far as the study of food patterns in the ...
The EATMOT Project is a multinational study about different eating motivations, and that is being ca...
Bread origins are closely linked with those of the first civilizations of the Mediterranean area. To...
This book contains a collection of chapters by anthropologists and contributors from other disciplin...
This article aims to contribute to the limited literature on traditional gastronomic knowledge conce...
Short Abstract Stemming from the ethnographic material collected during an eighteen months fieldw...
Verdier Yvonne. M. L. Arnott, ed., Gastronomy. The Anthropology of Food and Food Habits. In: L'Homme...
Coordonné par Gilles Fumey, Peter Jackson et Pierre Raffard, le numéro « Cultures alimentaires et te...
The Mediterranean diet has emerged as a comprehensive lifestyle, including specific foods and meal c...
La Fondation Nestlé France a vocation à favoriser la transmission de la culture alimentaire français...
The Breads of Mani Auteur: Margaret Louise Arnott Titre de l’ouvrage: Gastronomy: The Antropology ...
Notes of Different Types of "Bread" in Northern Scotland: Bannocks, Oat-cakes, Scones, Pancakes Aut...
In this exciting anticipation of his new research project on bread culture in the Mediterranean, Ped...
Deify bread and bread of famine in Muslim Spain L. Bolens The Mediterranean breadbaking tradition be...
International audienceThis chapter reviews the interlinked and complementary study of literary, epig...
The last thirty years have a quite special significance as far as the study of food patterns in the ...
The EATMOT Project is a multinational study about different eating motivations, and that is being ca...
Bread origins are closely linked with those of the first civilizations of the Mediterranean area. To...
This book contains a collection of chapters by anthropologists and contributors from other disciplin...
This article aims to contribute to the limited literature on traditional gastronomic knowledge conce...
Short Abstract Stemming from the ethnographic material collected during an eighteen months fieldw...
Verdier Yvonne. M. L. Arnott, ed., Gastronomy. The Anthropology of Food and Food Habits. In: L'Homme...
Coordonné par Gilles Fumey, Peter Jackson et Pierre Raffard, le numéro « Cultures alimentaires et te...
The Mediterranean diet has emerged as a comprehensive lifestyle, including specific foods and meal c...
La Fondation Nestlé France a vocation à favoriser la transmission de la culture alimentaire français...