Results 211 to 220 of about 163,929 (261)

Cuisiner ensemble : ethnographie de trois ateliers cuisine

2006
This article is based on participant observation in three “ateliers cuisine” organised in community centres located in Paris (France). Participant involvement in culinary activities is expected, in a purpose of social integration. The study highlights two main characteristics of this activity, which appears through its cultural and collective dimension:
Augor, Mélanie, Lhuissier, Anne, Augor, Mélanie, Lhuissier, Anne   +3 more
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Nouvelle Cuisine

Science, 1991
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Cuisine

1993
Pelletier André. La Civilisation gallo-romaine de A à Z. Lyon : Les Presses Universitaires de Lyon, 1993. p. 79. (Galliæ Civitates)
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Cuisine d'Orient, cuisine d'Occident : approche comparative

2016
Prolongation d’une coopération amorcée lors des précédentes Rencontres Dîwân, la communication compare les recettes de deux plats présents dans les livres de recettes issus de l’Orient et de l’Occident islamique : le zīrbāǧ et le sikbāǧ (ou muḫallal).
Brisville, Marianne, Yungman, Limor
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Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

Food Microbiology, 2020
Rui Li, Xiaofang Pei, Peibin Zeng
exaly  

National Cuisines

2012
Abstract In 2005, the Council of Europe released a book celebrating the "culinary cultures of Europe." Consisting of essays, the volume describes the food of forty European nations. In his introduction, Fabio Parasecoli focuses on the created nature of national cuisines as well as the many "signifying networks [that] define the key ...
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Using TEMPO-oxidized-nanocellulose stabilized carbon nanotubes to make pigskin hydrogel conductive as flexible sensor and supercapacitor electrode: Inspired from a Chinese cuisine

Composites Science and Technology, 2020
Lu Gan
exaly  

Cuisine immatérielle / Immaterial Cuisine

ASDIWAL. Revue genevoise d'anthropologie et d'histoire des religions, 2007
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Cuisine kwakiutl / Kwakiutl Cuisine

ASDIWAL. Revue genevoise d'anthropologie et d'histoire des religions, 2006
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Inspired Cuisine, Cuisine, Naturelle

Cornell Hotel and Restaurant Administration Quarterly, 1992
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