Keywords – cuisine
Article
-
The Raw and the Cooked in Japanese cuisine [Full text]Triangulations around Culture, Nature and ArtificePublished in Anthropology of food, 15 | 2021
-
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
-
The Chinese cook’s knife [Full text]Le couteau des cuisiniers chinoisPublished in Anthropology of food, 15 | 2021
-
Le corpus d’Henri OgerPublished in Anthropology of food, 15 | 2021
-
Creating Terroir. [Full text]An Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity.Published in Anthropology of food, S7 | 2012
-
The Transformation Narratives of American Wives of FrenchmenPublished in Anthropology of food, 7 | December 2010
-
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