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Science culinaire et patrimoine national au XVIIIe siècle

Mots-clés : Gastronomie littérature
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https://hal.univ-reunion.fr/hal-01455165
Contributor : Réunion Univ Connect in order to contact the contributor
Submitted on : Friday, February 3, 2017 - 1:11:24 PM
Last modification on : Wednesday, November 3, 2021 - 4:29:45 AM

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Guilhem Armand. Science culinaire et patrimoine national au XVIIIe siècle. Sylvie Brodziak; Sylvie Catelin. Le Patrimoine en bouche. Nouveaux appétits, nouvelles mythologies, L'Harmattan, pp.21-44, 2016. ⟨hal-01455165⟩

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