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| Food | 2 |
| French | 2 |
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Peer reviewedClark, Priscilla P. – French Review, 1975
This article discusses culinary culture in contemporary France, specifically in terms of a culinary system that has four main sectors: creation, production, diffusion and consumption. (CLK)
Descriptors: Cooking Instruction, Cooks, Cultural Activities, Cultural Awareness
Peer reviewedEngel, Dulcie M. – Journal of French Language Studies, 1997
Analyzes the syntactic structure of noun phrases and verb phrases in recipes and cookery articles in the French press and argues that the complexity of writing about cooking parallels the complexity of the cooking process itself, demonstrating how syntax can reflect function and meaning in a restricted text-type. (Author/MSE)
Descriptors: Cooking Instruction, Food, Foreign Countries, French
