Epistemic foundations of cuisine
A socio-cognitive study of the configuration of cuisine in historical perspective
Datos Bibliográficos
| ID | 2059445 |
|---|---|
| Autores | Vanina Leschziner (0000-0002-1585-2113, Environmental and Occupational Health Sciences Institute, autor de correspondencia) |
| Año | 2006 |
| Volumen | 35 |
| Número | 4 |
| Páginas | 421-443 |
| Fecha de publicación | 2006-11-21 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Theory and Society (JOURNAL) |
| Identificadores de la revista | ISSN: 0304-2421 • E-ISSN: 1573-7853 |
| Editorial | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1007/s11186-006-9008-7 |
| OpenAlex | W1990005979 |
| Idioma | EN |
| Citas recibidas | 15 |
| Referencias citadas | 57 |
Archaeology · Art · Cognition · Epistemology · Linguistics · Modernity · Social science · Sociology · Computer Science · Culinary Culture and Tourism · History · Philippine History and Culture · Philosophy · Psychology · Wine Industry and Tourism
Alimentar o corpo, despertar os sentidos
The Honored Outsider
France and Ireland in the Public Imagination
La alimentación de la mujer en el embarazo, parto y puerperio en la España de la temprana Edad Moderna
Empire and the Reordering of Edibility
Introduction
Pursuing a Low Meat Diet to Improve Both Health and Sustainability
Prospects for pro-environmental protein consumption in Europe
Mary Poppins was right
Cooks Cooking Up Recipes
Sensory science research on taste. An ethnography of two laboratory experiments in Western Europe
Delicious molecules
Is cuisine art? Considering art and craft as conceptual categories in American fine dining
Thinking about Food and Sex
Cultural Cosmopolitanism as Habits in Everyday Life
The sociology of art
Painting and experience in fifteenth century Italy
Tastes of paradise
Purity and Danger
Critique of Pure Reason
The Great Chain of Being
The System of Professions
Accounting for Taste
Eating Out
The Interpretation of Cultures
Sweetness and power
Social mindscapes
All manners of food
Cooking, Cuisine and Class
Sorting Things Out
Michel Foucault's Archaeology of Scientific Reason
The Great Cat Massacre and Other Episodes in French Cultural History
The Order of Things
Early French Cookery
Painting and Experience in Fifteenth Century Italy
The Arabn influence on Western European cooking
Essays in Medical Sociology
Michel Foucault's Archaeology of Scientific Reason
The Raw and the Cooked. Introduction to a Science of Mythology
Eating Right in the Renaissance
The story of spices
Purity and Danger
Some Notes on Foods and Dietetics in the Sixteenth and Seventeenth Centuries
The Sadness of Sweetness
How institutions think
Critique of Practical Reason (Hackett Classics Series)
Spices in the medieval diet
Regional tastes and cuisines
Marked and unmarked
The Modern System of the Arts
Le triomphe de "la cuisinière bourgeoise". Livres culinaires, cuisine et société en France aux XVIIe et XVIIIe siècles
Introduction to Modern France
Regulating Bodies
The Great Chain of Being
Agency, Structure, and Com parat ive Con texts
The Study of Boundaries in the Social Sciences
Institutional Change in Toque Ville
A Cultural Field in the Making
A theater for eating, looking, and thinking
What's cooking
| Obras citantes distintas | 15 |
|---|---|
| Citas por año | 1,07 |
| Intervalo de citas | 2012 - 2024 (13) |
| Velocidad de citación | recent |
| Altamente citado | No |
| Tipos de cita | Neutras: 13 |