Thinking about food in the public space
Beginning with the pioneering work of Roland Barthes (1961), the universe of food – cooking, food, rituals and practices linked to eating and drinking – has been the subject of many studies in the humanities and social sciences (hss). Anthropologists (Lévi-Strauss, 1964, 1966, 1968; Douglas, 1985),...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Éditions de l’Université de Lorraine
2015
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| Acesso em linha: | https://doi.org/10.4000/questionsdecommunication.10003 https://hdl.handle.net/20.500.13089/jbvq https://journals.openedition.org/questionsdecommunication/10003 |
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