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Cultures et mots de la table
Comment parle-t-on de la nourriture et de la cuisine en ter... Sprache – Kultur – Gesellschaft ; 21
Bastian, Sabine
;
Felten, Uta
;
Goudaillier, Jean-Pierre
, 2019
Exemplar:
Zentrale:Magazin
03.c.5668
RT Book, Whole T1 <Title>Cultures et mots de la table</Title> : <SubTitle>Comment parle-t-on de la nourriture et de la cuisine en termes académiques, littéraires et populaires / argotiques ?</SubTitle> UL https://suche.suub.uni-bremen.de/peid=B166855704&Exemplar=1&LAN=DE A1 Bastian, Sabine A1 Felten, Uta A1 Goudaillier, Jean-Pierre PB Peter Lang PP Berlin YR 2019 NO 310 Seiten ; 21 cm x 14.8 cm : lllustrationen T3 Sprache – Kultur – Gesellschaft ; 21 SN 9783631785621 SN 3631785623 SN 9783631785621 VO 21 LK http://katalog.suub.uni-bremen.de/DB=1/LNG=DU/CMD?ACT=SRCHA&IKT=8000&TRM=3517866628* CN Magazin: 03.c.5668 SF ELIB - SuUB Bremen
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