Quelques jalons pour la caractérisation d’une cuisine en lien au lieu
La cuisine modeste
Bibliographic Data
| ID | 12879644 |
|---|---|
| Authors | Olivier Etcheverria (Espaces et Sociétés, corresponding author) |
| Year | 2010 |
| Volume | 14 |
| Issue | 2 |
| Pages | 187-193 |
| Publication date | 2010-03-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Contemporary French and Francophone Studies (JOURNAL) |
| Journal identifiers | ISSN: 1740-9292 • E-ISSN: 1740-9306 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/17409291003644917 |
| OpenAlex | W2054954499 |
| Language | FR |
| Citations received | 1 |
Art · Humanities · Culinary Culture and Tourism · Cultural Identity and Heritage · French Urban and Social Studies
| Citations per year | 0.5 |
|---|---|
| Citation span | 2024 - 2024 (1) |
| Highly cited | No |