Корично изображение Електронен

Defining Culinary Authority the Transformation of Cooking in France, 1650-1832.

In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the w...

Пълно описание

Основен автор: Davis, Jennifer J.
Формат: Електронен
Език: English
Публикувано: Baton Rouge : LSU Press, 2013.
Предмети:
Cooking.
Cooking > France > History.
Cooking, French.
Cooks > France > History.
Food habits > France > History.
Gastronomy > France > History.
Cookbooks.
France > Social life and customs.
COOKING > General.
Cooks.
Food habits.
Gastronomy.
Manners and customs.
FRANCE.
Electronic books.
History.
Онлайн достъп: http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=516655
Подобни документи: Print version:: Defining Culinary Authority : The Transformation of Cooking in France, 1650-1832.
Онлайн достъп от Библиотека ”Паница” на Американския университет в България:

http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=516655
Провери в Paniza Library, AUBG Сигнатура: TX637 .D35 2012

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