La fabrique du patrimoine gastronomique dans les musées départementaux de l’Ain : une aventure croisée entre botanique, histoire, ethnologie et arts
The Ain department is well known as a land of gastronomy. The celebrated French author and gastronome Jean-Anthelme Brillat-Savarin was born there and gourmets call two of its regions, Bresse and Bugey, lands of culinary ‘perfection’. The department is a place of exchanges and circulation between th...
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| Format: | Artigo |
| Sprache: | Francês |
| Veröffentlicht: |
Ministère de la Culture et de la Communication
2019-12-01
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| Schriftenreihe: | In Situ |
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| Online-Zugang: | https://journals.openedition.org/insitu/26190 |
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