I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Thoughts for Food II: Culinary Culture in Contemporary Fran..:
Clark, Priscilla P.
The French Review. 49 (1975) 2 - p. 198-205 , 1975
Link:
https://www.jstor.org/stable/388690
RT Journal T1
Thoughts for Food II: Culinary Culture in Contemporary France
UL https://suche.suub.uni-bremen.de/peid=jstor-388690&Exemplar=1&LAN=DE A1 Clark, Priscilla P. PB American Association of Teachers of French YR 1975 SN 0016-111X K1 Social sciences K1 Food studies K1 Culinary arts K1 Cuisine K1 Philosophy K1 Axiology K1 Aesthetics K1 Applied aesthetics K1 Gastronomy K1 Food preparation K1 Cooking K1 Business K1 Industry K1 Industrial sectors K1 Service industries K1 Hospitality industries K1 Restaurant industry K1 Restaurants K1 Food service industries K1 Professional cooking K1 Education K1 Formal education K1 Pedagogy K1 Humanities instruction K1 Cooking instruction K1 Cookbooks K1 History K1 Historical methodology K1 Historiography K1 History of philosophy K1 Ancient philosophy K1 Presocratic philosophy K1 Pluralist school K1 Foodways K1 Arts K1 Applied arts K1 Architecture K1 Architectural elements K1 Interior spaces K1 Rooms K1 Kitchens K1 Information science K1 Information resources K1 Handbooks JF The French Review VO 49 IS 2 SP 198 OP 205 LK http://dx.doi.org/https://www.jstor.org/stable/388690 DO https://www.jstor.org/stable/388690 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)