Innovation et patrimoine alimentaire en Midi-Pyrénées.

Food habits and cultures are constantly evolving – changing in response to new innovations that are driven by agribusiness players large and small. As the ‘actors of innovation’ these people reinvent their relationship with tradition. This article is based on a study of three rural areas in the depa...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Bessiere, Jacinthe, Tibère, Laurence
Формат:	Artigo
Хэл сонгох:	Francês
Хэвлэсэн:	Anthropology of Food Webjournal 2011
Нөхцлүүд:	patrimonialisation patrimoine alimentaire formes d’innovation innovateurs intégration locale appropriation food heritage heritage-making forms of innovations innovator local integration
Онлайн хандалт:	https://doi.org/10.4000/aof.6759 https://hdl.handle.net/20.500.13089/9uyn https://journals.openedition.org/aof/6759
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!