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Anthropology of food
Latest Publications
TOTAL DOCUMENTS
343
(FIVE YEARS 67)
H-INDEX
8
(FIVE YEARS 1)
Published By Openedition
1609-9168
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
La « montée » de la cuisine du Guangxi : décloisonnement culinaire
Anthropology of food
◽
10.4000/aof.12814
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2021
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Author(s):
Aël Théry
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The Chinese cook’s knife
Anthropology of food
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10.4000/aof.12817
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2021
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Author(s):
Françoise Sabban
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Représentations graphiques de la culture culinaire populaire de la région d’Hanoi au début du XXe siècle, Vietnam
Anthropology of food
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10.4000/aof.12822
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2021
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Author(s):
Olivier Tessier
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Le goût de l’indifférence
Anthropology of food
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10.4000/aof.12812
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2021
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Author(s):
Alice Doublier
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Kung food : chorégraphier les gestes culinaires
Anthropology of food
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10.4000/aof.12825
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2021
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Author(s):
Térésa Faucon
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La technique, l’esthétique et le plaisir des saveurs en bouche
Anthropology of food
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10.4000/aof.12802
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2021
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Author(s):
Sandrine Ruhlmann
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Sandrine Ruhlmann (anthropologue
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chargée de recherche
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MNHN
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CNRS
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...
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Un festin imaginaire
Anthropology of food
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10.4000/aof.12829
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2021
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Author(s):
Marie Pruvost-Delaspre
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Aguranabe, petite histoire des tabous alimentaires de la consommation de viande dans le Japon au milieu du XIXe siècle
Anthropology of food
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10.4000/aof.12824
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2021
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Author(s):
Ayame Hosoi
Keyword(s):
Xixe Siecle
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Xixe Siècle
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The Raw and the Cooked in Japanese cuisine
Anthropology of food
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10.4000/aof.12807
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2021
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Author(s):
Nicolas Baumert
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Ikuhiro Fukuda
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Un festin imaginaire
Anthropology of food
◽
10.4000/aof.12684
◽
2021
◽
Author(s):
Marie Pruvost-Delaspre
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