Manger demain: Food Futures in French Fiction.
- Published in:
- Science Fiction Studies, 2022, v. 49, n. 2, p. 247, doi. 10.1353/sfs.2022.0024
- By:
- Publication type:
- Article
Works matching DE "FRENCH cooking"
Results: 115
1
2
French Gastronomy and The Magic of Americanism.
- Published in:
- 2019
- By:
- Publication type:
- Book Review
3
French Gastronomy and The Magic of Americanism.
- Published in:
- 2019
- By:
- Publication type:
- Book Review
4
Danone India: The Challenges of Expanding into an Emerging Market.
- Published in:
- South Asian Journal of Business & Management Cases, 2020, v. 9, n. 2, p. 189, doi. 10.1177/2277977920911904
- By:
- Publication type:
- Article
5
L'univers des champignons.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
6
Farine Purity Livre de Cuisine/ Le Livre de Recettes Farine Purity.
- Published in:
- 2015
- By:
- Publication type:
- Book Review
7
French Taste in Atlantic Canada, 1604-1758, A Gastronomic History / Le goût français au Canada atlantique, 1604-1758, Une histoire gastronomique.
- Published in:
- 2014
- By:
- Publication type:
- Book Review
8
Maisto produktai ir patiekalai ant Lenkijos karaliaus ir Lietuvos didžiojo kunigaikščio Vladislovo Vazos stalo.
- Published in:
- Lituanistica, 2023, v. 69, n. 2, p. 107, doi. 10.6001/lituanistica.2023.69.2.2
- By:
- Publication type:
- Article
9
The Art of the Table in Eighteenth-Century France.
- Published in:
- Proceedings of the Western Society for French History, 2010, v. 38, p. 97
- By:
- Publication type:
- Article
10
To Make a Revolutionary Cuisine: Gender and Politics in French Kitchens, 1789-1815.
- Published in:
- 2011
- By:
- Publication type:
- Essay
11
The Expert Cook in Enlightenment France.
- Published in:
- 2013
- By:
- Publication type:
- Book Review
12
A Revolution in Taste. The Rise of French Cuisine, 1650-1800.
- Published in:
- 2010
- By:
- Publication type:
- Book Review
13
Challenges of translating food in multiparallel corpus: Beverages and mealtimes in Balzac's human comedy (La Comédie Humaine).
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2023, v. 31, n. 2, p. 108, doi. 10.1080/07409710.2023.2197166
- By:
- Publication type:
- Article
14
Foie gras in the freezer: Picard Surgelés and the branding of French culinary identity.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2018, v. 26, n. 2, p. 146, doi. 10.1080/07409710.2018.1454774
- By:
- Publication type:
- Article
15
Eating and being French in Old Mines, Missouri.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2018, v. 26, n. 2, p. 105, doi. 10.1080/07409710.2018.1454772
- By:
- Publication type:
- Article
16
Introduction: Eating French.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2018, v. 26, n. 2, p. 87, doi. 10.1080/07409710.2018.1454770
- By:
- Publication type:
- Article
17
A Reviews of: “Accounting for Taste, The Triumph of French Cuisine”.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
18
A Reviews of: “Dans Les Cuisines Des Ministeres”.
- Published in:
- 2006
- By:
- Publication type:
- Book Review
19
Spicing Up the Imagination: Culinary Exoticism in France and Germany, 1930-1990.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2003, v. 11, n. 4, p. 189, doi. 10.1080/713926375
- By:
- Publication type:
- Article
20
FRENCH TOAST.
- Published in:
- 2017
- By:
- Publication type:
- Recipe
21
Markups and export behavior: Firm‐level evidence from the French food processing industry.
- Published in:
- American Journal of Agricultural Economics, 2023, v. 105, n. 1, p. 174, doi. 10.1111/ajae.12292
- By:
- Publication type:
- Article
22
Import Competition and Firm Markups in the Food Industry.
- Published in:
- American Journal of Agricultural Economics, 2021, v. 103, n. 4, p. 1433, doi. 10.1111/ajae.12175
- By:
- Publication type:
- Article
23
VERTICAL OWNERSHIP AND EXPORT PERFORMANCE: FIRM-LEVEL EVIDENCE FROM THE FOOD INDUSTRY.
- Published in:
- American Journal of Agricultural Economics, 2018, v. 100, n. 1, p. 46, doi. 10.1093/ajae/aax071
- By:
- Publication type:
- Article
24
Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine.
- Published in:
- Organization Studies, 2021, v. 42, n. 2, p. 269, doi. 10.1177/0170840620935745
- By:
- Publication type:
- Article
25
"Vez ci au feu la grasse oie!": Goose and all the trimmings in Le Prestre et Alison and other fabliaux.
- Published in:
- Reinardus, 2018, v. 30, p. 47, doi. 10.1075/rein.00014.cob
- By:
- Publication type:
- Article
26
Menus from the Lotos Club in New York City.
- Published in:
- Global Food History, 2024, v. 10, n. 2, p. 206, doi. 10.1080/20549547.2023.2256605
- By:
- Publication type:
- Article
27
Veliaht Abdülmecid Efendi’nin Sofrasından Son Dönem Osmanlı Saray Mutfak Kültürü.
- Published in:
- FSM Scholarly Studies Journal of Humanities & Social Sciences / FSM İlmi Araştırmalar İnsan ve Toplum Bilimleri Dergisi, 2023, n. 21, p. 307, doi. 10.16947/fsmia.1318928
- By:
- Publication type:
- Article
28
A Revolution in Taste: The Rise of French Cuisine, 1650-1800.
- Published in:
- 2010
- By:
- Publication type:
- Book Review
29
Almost but not quite eating pork: Culinary nationalism and Islamic difference in millennial French comedies.
- Published in:
- Performing Islam, 2015, v. 4, n. 2, p. 107, doi. 10.1386/pi.4.2.107_1
- By:
- Publication type:
- Article
30
"[W]e Find Nowadays Perpetual Disenchantment on the Score of Cookery": Victorian Food Writing and Anachronistic Nationalism.
- Published in:
- Victorian Review, 2021, v. 47, n. 2, p. 225, doi. 10.1353/vcr.2021.0031
- By:
- Publication type:
- Article
31
Mexico City, 1891.
- Published in:
- Victorian Review, 2010, v. 36, n. 1, p. 41, doi. 10.1353/vcr.2010.0000
- By:
- Publication type:
- Article
32
National brands in hard discounters: market expansion and bargaining power effects.
- Published in:
- European Review of Agricultural Economics, 2022, v. 49, n. 5, p. 1113, doi. 10.1093/erae/jbac004
- By:
- Publication type:
- Article
33
(IN)EDIBLE NATURE.
- Published in:
- Cultural Studies, 2007, v. 21, n. 2/3, p. 385, doi. 10.1080/09502380601162597
- By:
- Publication type:
- Article
34
How taste proximity affects consumer quality valuation of imported varieties: Evidence from the French food sector.
- Published in:
- World Economy, 2023, v. 46, n. 9, p. 2857, doi. 10.1111/twec.13458
- By:
- Publication type:
- Article
35
Enjoy Good Food While Dieting.
- Published in:
- Economy, Culture & History Japan Spotlight Bimonthly, 2007, v. 26, n. 2, p. 27
- By:
- Publication type:
- Article
36
Two Rats in the Kitchen: Ratatouille and an American Culinary Dream.
- Published in:
- Contemporary French & Francophone Studies, 2010, v. 14, n. 2, p. 205, doi. 10.1080/17409291003644305
- By:
- Publication type:
- Article
37
BİR EV VE AİLE ANSİKLOPEDİSİ: REHBER-İ UMÛR-I BEYTİYYE'NİN DÖNEMİN MUTFAK KÜLTÜRÜ AÇISINDAN DEĞERLENDİRİLMESİ.
- Published in:
- Dokuz Eylul University Journal of Graduate School of Social Sciences, 2024, v. 26, n. 1, p. 77, doi. 10.16953/deusosbil.1379081
- By:
- Publication type:
- Article
38
On the sustainability of the French food system: A macroeconomic assessment.
- Published in:
- Applied Economic Perspectives & Policy, 2023, v. 45, n. 2, p. 860, doi. 10.1002/aepp.13277
- By:
- Publication type:
- Article
39
L'APPORT DE LA GASTRONOMIE DANS LA NÉGOCIATION COMMERCIALE: ÉTUDE QUALITATIVE.
- Published in:
- Revue Française du Marketing, 2012, n. 240, p. 43
- By:
- Publication type:
- Article
40
The Taste of Terroir in "The Gastronomic Meal of the French": France's Submission to UNESCO's Intangible Cultural Heritage List.
- Published in:
- M/C Journal, 2014, v. 17, n. 1, p. 14, doi. 10.5204/mcj.762
- By:
- Publication type:
- Article
41
Ticking over nicely.
- Published in:
- 2022
- By:
- Publication type:
- Interview
42
Tommies, Food, and Drink: A Microhistory, 1914–18.
- Published in:
- Journal of War & Culture Studies, 2023, v. 16, n. 1, p. 1, doi. 10.1080/17526272.2021.1879455
- By:
- Publication type:
- Article
43
Remastering the art of French cooking: Adaptation, anamnesis and authenticity in Julie & Julia.
- Published in:
- Journal of Adaptation in Film & Performance, 2012, v. 5, n. 3, p. 263, doi. 10.1386/jafp.5.3.263_1
- By:
- Publication type:
- Article
44
Accounting for Taste: The Triumph of French Cuisine.
- Published in:
- 2005
- By:
- Publication type:
- Book Review
45
The French Menu, a Textbook Blind Spot.
- Published in:
- Modern Language Journal (Wiley-Blackwell), 1957, v. 41, n. 7, p. 342, doi. 10.1111/j.1540-4781.1957.tb01712.x
- By:
- Publication type:
- Article
46
The Miserable, Mythical, Magical Marmiton: Representing Culinary Apprenticeship in Early Third Republic France.
- Published in:
- Historical Reflections / Réflexions Historiques, 2018, v. 44, n. 3, p. 72, doi. 10.3167/hrrh.2018.440306
- By:
- Publication type:
- Article
47
Forum on French Food History: An Introduction.
- Published in:
- Historical Reflections / Réflexions Historiques, 2018, v. 44, n. 3, p. 71, doi. 10.3167/hrrh.2018.440305
- By:
- Publication type:
- Article
48
Art to Table: The Power of Aesthetics in Women's Cookbooks of the Belle Époque.
- Published in:
- Historical Reflections / Réflexions Historiques, 2017, v. 43, n. 3, p. 63, doi. 10.3167/hrrh.2017.430304
- By:
- Publication type:
- Article
49
When “To Cook Dog” Becomes “Ragoût de Chien” – Reclaiming the Language of Recipes in the French Translation of Jonathan Grimwood’s The Last Banquet.
- Published in:
- Cultural Intertexts, 2024, v. 14, p. 174, doi. 10.5281/zenodo.14288034
- By:
- Publication type:
- Article
50
Enrico Bazzoni (1943-2022).
- Published in:
- PSA (1042-4822), 2023, v. 35, p. 16
- By:
- Publication type:
- Article