La cuisine et l’art. Un champ de production culturelle sous l’influence du marché
This article addresses the relationship between professional culinary excellence and art. Whilst in existing scholarship philosophical approaches suppose an ontological link between these two categories and sociological research employs the concept of “artification,” my analysis is based on field th...
Guardado en:
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Presses universitaires de Paris Nanterre
2026-03-01
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| Colección: | Biens Symboliques |
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| Acceso en línea: | https://journals.openedition.org/bssg/9665 |
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