Du Bien Manger Et Du Bien Vivre Travers Les Ges Et Les Terroirs
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Du Bien Manger Et Du Bien Vivre Travers Les Ges Et Les Terroirs
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Author : Fédération historique du Sud-Ouest. Congrès d'études régionales
language : fr
Publisher: MSHA
Release Date : 2002
Du Bien Manger Et Du Bien Vivre Travers Les Ges Et Les Terroirs written by Fédération historique du Sud-Ouest. Congrès d'études régionales and has been published by MSHA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
Réunit diverses contributions sur les habitudes alimentaires, et en particulier dans le sud-ouest de la France. La conférence inaugurale démontre l'équilibre diététique de l'alimentation paléolithique, la conclusion met en avant la jeunesse des cuisines régionales. Met en évidence l'importance du statut social, du respect de règles religieuses dans les plaisirs de la table.
Du Bien Manger Et Du Bien Vivre Travers Les Ges Et Les Terroirs
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Author : Fédération historique du Sud-Ouest. Congrès d'études régionales
language : fr
Publisher: Publications de la Maison des sciences de l'homme d'Aquitaine
Release Date : 2002-01-01
Du Bien Manger Et Du Bien Vivre Travers Les Ges Et Les Terroirs written by Fédération historique du Sud-Ouest. Congrès d'études régionales and has been published by Publications de la Maison des sciences de l'homme d'Aquitaine this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-01 with categories.
Les réflexions sur les arts de vivre présentées dans le volume, au titre bien explicite, débutent au paléolithique — soucieux d’un équilibre diététique — et se terminent sur la jeunesse des cuisines régionales qui ne semblent pas seulement liées à des...
Cuisine D Auvergne
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Author : Amicale des cuisiniers et pâtissiers auvergnats de Paris
language : fr
Publisher: FeniXX
Release Date : 1987-01-01T00:00:00+01:00
Cuisine D Auvergne written by Amicale des cuisiniers et pâtissiers auvergnats de Paris and has been published by FeniXX this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-01-01T00:00:00+01:00 with Reference categories.
Cet ouvrage est une réédition numérique d’un livre paru au XXe siècle, désormais indisponible dans son format d’origine.
Bulletin Critique Du Livre Fran Ais
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Author :
language : fr
Publisher:
Release Date : 2003
Bulletin Critique Du Livre Fran Ais written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Bibliography categories.
Bibliographie Annuelle De L Histoire De France Du Cinqui Me Si Cle 1958
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Author :
language : fr
Publisher:
Release Date : 2005
Bibliographie Annuelle De L Histoire De France Du Cinqui Me Si Cle 1958 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with France categories.
French Gastronomy
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Author : Jean-Robert Pitte
language : en
Publisher: Columbia University Press
Release Date : 2002-03-27
French Gastronomy written by Jean-Robert Pitte and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-03-27 with Cooking categories.
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
The Culture Of Food
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Author : Massimo Montanari
language : en
Publisher: Wiley-Blackwell
Release Date : 1996-12-09
The Culture Of Food written by Massimo Montanari and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-12-09 with History categories.
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present.
Pigs For The Ancestors
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Author : Roy A. Rappaport
language : en
Publisher: New Haven : Yale University Press, 1967 [i.e. 1968]
Release Date : 1968
Pigs For The Ancestors written by Roy A. Rappaport and has been published by New Haven : Yale University Press, 1967 [i.e. 1968] this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Social Science categories.
Philosophy Manual A South South Perspective
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Author : Chanthalangsy, Phinith
language : en
Publisher: UNESCO Publishing
Release Date : 2014-12-31
Philosophy Manual A South South Perspective written by Chanthalangsy, Phinith and has been published by UNESCO Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-31 with Philosophy categories.
Food Activism
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Author : Carole Counihan
language : en
Publisher: A&C Black
Release Date : 2013-12-05
Food Activism written by Carole Counihan and has been published by A&C Black this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-05 with Social Science categories.
Across the globe, people are challenging the agro-industrial food system and its exploitation of people and resources, reduction of local food varieties, and negative health consequences. In this collection leading international anthropologists explore food activism across the globe to show how people speak to, negotiate, or cope with power through food. Who are the actors of food activism and what forms of agency do they enact? What kinds of economy, exchanges, and market relations do they practice and promote? How are they organized and what are their scales of political action and power relations? Each chapter explores why and how people choose food as a means of forging social and economic justice, covering diverse forms of food activism from individual acts by consumers or producers to organized social groups or movements. The case studies embrace a wide geographical spectrum including Cuba, Sri Lanka, Egypt, Mexico, Italy, Canada, France, Colombia, Japan, and the USA. This is the first book to examine food activism in diverse local, national, and transnational settings, making it essential reading for students and scholars in anthropology and other fields interested in food, economy, politics and social change.