La gastronomie dans les guides de voyage : de la richesse industrielle au patrimoine culturel, France XIXe-début XXe siècle
Travel guides constitute a major source for an history of food. They shed light on times and places of the food productions and consumptions, on the building of the « gourmands » territories and of culinary stereotypes. Moreover, they constitute, especially since the 19h century, in which emerge the...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Francês |
| Udgivet: |
Ministère de la Culture et de la Communication
2011-06-01
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| Serier: | In Situ |
| Fag: | |
| Online adgang: | https://journals.openedition.org/insitu/722 |
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