Mots-clés – cuisine
Article
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The Raw and the Cooked in Japanese cuisine [Full text]Triangulations around Culture, Nature and ArtificePublished in Anthropology of food, 15 | 2021
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Le goût de l’indifférence [Full text]La sauce soja artisanale face à la cuisine japonaise contemporaineHow does indifference taste? Defending craft soy sauce in contemporary Japanese cuisinePublished in Anthropology of food, 15 | 2021
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The Chinese cook’s knife [Full text]Le couteau des cuisiniers chinoisPublished in Anthropology of food, 15 | 2021
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Le corpus d’Henri OgerPublished in Anthropology of food, 15 | 2021
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Un festin imaginaire [Full text]Scènes de cuisine et de dégustation dans l’animation japonaisePublished in Anthropology of food, 15 | 2021
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Published in Anthropology of food, S12 | 2018
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Bake or buy? Comparative and theoretical perspectives on divisions of labour in food preparation work [Full text]Published in Anthropology of food, S10 | 2014
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Creating Terroir. [Full text]An Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity.Published in Anthropology of food, S7 | 2012
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The Transformation Narratives of American Wives of FrenchmenPublished in Anthropology of food, 7 | December 2010
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Published in Anthropology of food, S3 | December 2007
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Alimentation, genre et réseaux sociaux en période de confinement au MarocPublished in Anthropology of food, S17 | 2022
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À la table des stéréotypes [Full text]Dialogue fictif entre un homme et une femme au restaurantPublished in Anthropology of food, S17 | 2022
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Cooking more than food [Full text]The social and cultural products of women’s alimentary agency in rural MaliPublished in Anthropology of food, 16 | 2022