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| Cooking Instruction | 1 |
| Cooks | 1 |
| Cultural Activities | 1 |
| Cultural Awareness | 1 |
| Cultural Education | 1 |
| Food | 1 |
| French | 1 |
| History | 1 |
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| French Review | 1 |
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| Clark, Priscilla P. | 1 |
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| France | 1 |
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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
