Results 231 to 240 of about 34,944 (274)

Cuisine

1993
Pelletier André. La Civilisation gallo-romaine de A à Z. Lyon : Les Presses Universitaires de Lyon, 1993. p. 79. (Galliæ Civitates)
openaire   +1 more source

Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy1

American Journal of Sociology, 2003
H. Rao, Philippe Monin, Rodolphe Durand
semanticscholar   +1 more source

Cuisine

2023
openaire   +1 more source

Nouvelle Cuisine

Science, 1991
openaire   +2 more sources

Inspired Cuisine, Cuisine, Naturelle

Cornell Hotel and Restaurant Administration Quarterly, 1992
openaire   +1 more source

Zahtar and its place in culinary culture: Sample of Hatay Cuisine

International Journal of Gastronomy and Food Science, 2021
Fulya Sarper, Nurhayat Iflazoğlu
exaly  

Cuisine immatérielle / Immaterial Cuisine

ASDIWAL. Revue genevoise d'anthropologie et d'histoire des religions, 2007
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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
openaire   +1 more source

Cuisine kwakiutl / Kwakiutl Cuisine

ASDIWAL. Revue genevoise d'anthropologie et d'histoire des religions, 2006
openaire   +1 more source

Croatian Cuisine as a Part of World Cuisine

2018
Gastronomy has long been known as a major part of the cultural heritage, in addition to the historical sights, traditional customs and natural beauties of the country, the traditional cuisine of a region adds that particular "flavour" to the overall picture of the land. World's gastronomy differs greatly, depending on the corner.
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