Descriptor
| Cooking Instruction | 2 |
| Cultural Activities | 2 |
| Food | 2 |
| Cooks | 1 |
| Cultural Awareness | 1 |
| Cultural Background | 1 |
| Cultural Education | 1 |
| Cultural Influences | 1 |
| Cultural Traits | 1 |
| European History | 1 |
| French | 1 |
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Source
| French Review | 2 |
Author
| Clark, Priscilla P. | 2 |
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| France | 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 reviewedClark, Priscilla P. – French Review, 1975
This article constitutes a brief history of French cuisine and of its changing status in the cultural and social development of France. (CLK)
Descriptors: Cooking Instruction, Cultural Activities, Cultural Background, Cultural Influences
