Pizzas, crêpes et autres galettes
Bibliographic Data
| ID | 3851462 |
|---|---|
| Authors | Sylvie Sanchez (0000-0002-3834-2116, corresponding author) |
| Year | 2005 |
| Volume | 77 |
| Issue | 1 |
| Pages | 127-148 |
| Publication date | 2005-01-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Communications (JOURNAL) |
| Journal identifiers | ISSN: 0588-8018 • E-ISSN: 2102-5924 |
| Publisher | PERSEE Program (PUBLISHER) |
| DOI | 10.3406/comm.2005.2266 |
| OpenAlex | W2077339436 |
| Language | FR |
In Brittany, the way in which pizza is adopted gives us an interesting context in which to observe and understand modes and mecanisms of borrowing. In the land of the crepe, two kinds of pizza - one of Meridional and one of American ancestry - are mixed to make a new culinary dish which is in accordance with the practice of its local
Archaeology · Atmospheric sciences · Geography · Zonal and meridional · Culinary Culture and Tourism · French Urban and Social Studies · Geology
| Citation velocity | historical |
|---|---|
| Highly cited | No |