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ERIC Number: EJ127875
Record Type: Journal
Publication Date: 1975
Pages: N/A
Abstractor: N/A
Reference Count: N/A
ISBN: N/A
ISSN: N/A
Thoughts for Food, II: Culinary Culture in Contemporary France
Clark, Priscilla P.
French Review, 49, 2, 198-205, Dec 75
This article discusses culinary culture in contemporary France, specifically in terms of a culinary system that has four main sectors: creation, production, diffusion and consumption. (CLK)
Publication Type: N/A
Education Level: N/A
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Language: N/A
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: France