Peer reviewedERIC Number: EJ127875
Record Type: Journal
Publication Date: 1975
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Thoughts for Food, II: Culinary Culture in Contemporary France
Clark, Priscilla P.
French Review, 49, 2, 198-205, Dec 75
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, Cultural Education, Food, French, History
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Identifiers - Location: France
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