Search results for "Cuisine"

showing 10 items of 64 documents

Dictionnaire du bien manger et des modèles culinaires

2015

National audience

Vocabulaire[SHS.SOCIO]Humanities and Social Sciences/SociologyCuisine[ SHS.HIST ] Humanities and Social Sciences/History[SHS.SOCIO] Humanities and Social Sciences/Sociology[SHS.INFO]Humanities and Social Sciences/Library and information sciences[SHS.EDU]Humanities and Social Sciences/EducationManger[SHS.EDU] Humanities and Social Sciences/Education[ SHS.EDU ] Humanities and Social Sciences/Education[ SHS.SOCIO ] Humanities and Social Sciences/Sociology[SHS.INFO] Humanities and Social Sciences/Library and information sciencesTermes[SHS.HIST] Humanities and Social Sciences/History[ SHS.INFO ] Humanities and Social Sciences/Library and information sciences[SHS.HIST]Humanities and Social Sciences/HistoryComputingMilieux_MISCELLANEOUS
researchProduct

One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice

2011

One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9. Pangborn sensory science symposium

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionready to eat mealplat cuisinecomportement des consommateurs[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionchoix alimentaire[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
researchProduct

De la cuisine à la table : céramiques communes et identités culturelles

2014

Dossier : "Le goût et l'alimentation dans l'Antiquité : sacrifices, banquets et pratiques alimentaires"

[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and PrehistoryArchéologieCuisine[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and PrehistoryCéramiqueAntiquité
researchProduct

De la vaisselle à la cuisine : les pratiques culinaires chez les Eduens

2014

Dossier : "Le goût et l'alimentation dans l'Antiquité : sacrifices, banquets et pratiques alimentaires"

[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and Prehistory[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and PrehistoryArchéologieCuisine[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and PrehistoryAntiquité
researchProduct

Goût et expérience multisensorielle dans le soin aux personnes âgées

2016

International audience; ...

[SHS.PHIL] Humanities and Social Sciences/Philosophy[ SHS.PHIL ] Humanities and Social Sciences/PhilosophyGastronomie[SHS.PHIL]Humanities and Social Sciences/PhilosophyDijon (Côte-d'Or)FranceCuisine bourguignonnePatrimoine oral et immatériel de l'humanitéComputingMilieux_MISCELLANEOUS
researchProduct

. L’influence des réseaux sociaux dans le monde de la gastronomie

2017

National audience

[SHS.SOCIO]Humanities and Social Sciences/SociologyCuisine[ SHS.HIST ] Humanities and Social Sciences/History[SHS.SOCIO] Humanities and Social Sciences/Sociology[SHS.INFO]Humanities and Social Sciences/Library and information sciences[SHS.EDU]Humanities and Social Sciences/Education[SHS.EDU] Humanities and Social Sciences/EducationRéseaux sociaux[ SHS.EDU ] Humanities and Social Sciences/Education[ SHS.SOCIO ] Humanities and Social Sciences/Sociology[SHS.INFO] Humanities and Social Sciences/Library and information sciences[SHS.HIST] Humanities and Social Sciences/History[ SHS.INFO ] Humanities and Social Sciences/Library and information sciences[SHS.HIST]Humanities and Social Sciences/HistoryChefComputingMilieux_MISCELLANEOUS
researchProduct

Écrits et discours culinaires : Quand les mots se mettent à table

2016

International audience; Discours culinaires et œnologiques, littérature gourmande, structure des écrits culinaires, construction des menus gastronomiques, analyse des marques commerciales... Les particularités de la gastronomie française sont analysées dans cet ouvrage par un collectif de chercheurs et de journalistes européens, qui tentent de formaliser un rapport entre le manger et le parler. Les discours savoureux ont la part belle dans cette gourmande étude.

[SHS.SOCIO]Humanities and Social Sciences/SociologyCuisine[ SHS.HIST ] Humanities and Social Sciences/History[SHS.SOCIO] Humanities and Social Sciences/Sociology[SHS.INFO]Humanities and Social Sciences/Library and information sciences[SHS.EDU]Humanities and Social Sciences/Education[SHS.EDU] Humanities and Social Sciences/Education[ SHS.EDU ] Humanities and Social Sciences/Education[ SHS.SOCIO ] Humanities and Social Sciences/SociologyTerminologie[SHS.INFO] Humanities and Social Sciences/Library and information sciences[SHS.HIST] Humanities and Social Sciences/HistoryDiscours[ SHS.INFO ] Humanities and Social Sciences/Library and information sciences[SHS.HIST]Humanities and Social Sciences/History
researchProduct

Découper une pièce de viande, flamber un dessert du XIXe au XXIe siècle : Art, science, privilège et obsolescence.

2016

International audience; Découper une pièce de viande, flamber un dessert du XIX e au XXI e siècle : Art, science, privilège et obsolescence. Kilien STENGEL L'histoire actuelle, par son culturalisme, son libéralisme et son popularisme des techniques culinaires, qui appartenaient encore au luxe et à l'élitisme, il y a quelques quinze ans, dessine une sorte de renaissance du savoir-faire, et par-delà une convergence de ces deux termes : faire et savoir. Auparavant, les mets étaient découpés et flambés sous les yeux des convives, ils sont désormais essentiellement préparés en cuisine. Au restaurant comme à la table familiale dominicale, flamber une crêpe ou découper une pièce de viande, c'est à…

[SHS.SOCIO]Humanities and Social Sciences/SociologyCuisine[ SHS.HIST ] Humanities and Social Sciences/History[SHS.SOCIO] Humanities and Social Sciences/Sociology[SHS.INFO]Humanities and Social Sciences/Library and information sciences[SHS.EDU]Humanities and Social Sciences/Education[SHS.EDU] Humanities and Social Sciences/Education[ SHS.EDU ] Humanities and Social Sciences/Education[ SHS.SOCIO ] Humanities and Social Sciences/Sociology[SHS.INFO] Humanities and Social Sciences/Library and information sciences[SHS.HIST] Humanities and Social Sciences/HistoryGastronomie[ SHS.INFO ] Humanities and Social Sciences/Library and information sciences[SHS.HIST]Humanities and Social Sciences/History
researchProduct

La bonne cuisine : un concept mou

2016

International audience

[SHS.SOCIO]Humanities and Social Sciences/SociologyCuisine[ SHS.HIST ] Humanities and Social Sciences/History[SHS.SOCIO] Humanities and Social Sciences/Sociology[SHS.INFO]Humanities and Social Sciences/Library and information sciences[SHS.EDU]Humanities and Social Sciences/Education[SHS.EDU] Humanities and Social Sciences/Education[ SHS.EDU ] Humanities and Social Sciences/Education[ SHS.SOCIO ] Humanities and Social Sciences/Sociology[SHS.INFO] Humanities and Social Sciences/Library and information sciences[SHS.HIST] Humanities and Social Sciences/History[ SHS.INFO ] Humanities and Social Sciences/Library and information sciences[SHS.HIST]Humanities and Social Sciences/HistoryComputingMilieux_MISCELLANEOUS
researchProduct

Postface : La transmission de savoirs culinaires

2013

International audience

[SHS.SOCIO]Humanities and Social Sciences/SociologyCuisine[ SHS.HIST ] Humanities and Social Sciences/History[SHS.SOCIO] Humanities and Social Sciences/Sociology[SHS.INFO]Humanities and Social Sciences/Library and information sciences[SHS.EDU]Humanities and Social Sciences/Education[SHS.EDU] Humanities and Social Sciences/Education[ SHS.EDU ] Humanities and Social Sciences/Education[ SHS.SOCIO ] Humanities and Social Sciences/Sociologyéducation[SHS.INFO] Humanities and Social Sciences/Library and information sciences[SHS.HIST] Humanities and Social Sciences/History[ SHS.INFO ] Humanities and Social Sciences/Library and information sciencesTransmission[SHS.HIST]Humanities and Social Sciences/HistoryComputingMilieux_MISCELLANEOUS
researchProduct