Matière à manger
This article examines food/human relationships from the perspective of sensitivity (smell and taste). It has an epistemological aim, since it proposes an analytical framework within which to consider the continuum between a phenomenological and contingent relationship to food on the one hand, and an...
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| Главный автор: | |
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| Формат: | Artigo |
| Язык: | Francês |
| Опубликовано: |
Société d'Anthropologie des Connaissances
2018-09-01
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| Серии: | Revue d'anthropologie des connaissances |
| Предметы: | |
| Online-ссылка: | https://journals.openedition.org/rac/640 |
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