- PII
- S0869-54150000408-1-1
- DOI
- 10.7868/S50000408-1-1
- Publication type
- Article
- Status
- Published
- Authors
- Volume/ Edition
- Volume / Issue 5
- Pages
- 3-12
- Abstract
- The article discusses the most important works by the French experts on the history and current practices of food published in the last twenty years. It is during this period that the French cuisine becomes a new interdisciplinary area of research. The review presents the main approaches of historians, ethnologists, sociologists, and psychologists to the changing relationship between humans and their food, as well as to the history of establishment of the French gastronomy cult in Europe, and of the emergence of the contemporary system of nutrition.
- Keywords
- national identity, systems of nutrition, food, gastronomy, food fears
- Date of publication
- 01.09.2012
- Year of publication
- 2012
- Number of purchasers
- 1
- Views
- 616
RAS History & PhilologyСлавяноведение Slavianovedenie
- ISSN (Print) 0869-544X
- ISSN (Online) 2949-3927
THE FRENCH SCIENCE OF FOOD
Индексирование
Scopus
Crossref
Higher Attestation Commission
At the Ministry of Education and Science of the Russian Federation
Scientific Electronic Library