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gastronomie, food art
Le Saké. Une exception japonaise
Nicolas Baumert
La cuisine du Peintre : Scène de genre et nourriture au C...
Valérie Boudier
Le Goût du Chocolat : L’art de vivre au siècle des ...
Piero Camporesi
Taste Buds and Molecules : The Art and Science of Food, W...
François Chartier
The Story of Sushi : An Unlikely Saga of Raw Fish and Rice
Trevor Corson
Accounting for Taste : The Triumph of French Cuisine
Priscilla P. Ferguson
L’ordre des mets
J.L. Flandrin
Histoire de l’alimentation
J.L. Flandrin, M. Montanari
Slippery Noodles
Hsiang Ju Lin
L’office et la bouche : Histoire des moeurs de la t...
Barbara Ketcham Wheaton
Science culinaire, Matière, procédés, dégustation
Christophe Lavelle
Des goûts. Un livre sur le Food Porn
Martin Parr
La bouteille de vin : histoire d’une révolution
Jean-Robert Pitte
Culture of the Fork A Brief History of Everyday Food and ...
Giovanni Rebora
The Invention of the Restaurant : Paris and Modern Gastro...
Rebecca L. Spang
Culinary Nostalgia : Regional Food Culture and the Urban ...
Mark Swislocki
Cours de gastronomie moléculaire
Hervé This
Haute Cuisine : How the French Invented the Culinary Prof...
Amy B. Trubek
L’esprit de l’art culinaire
Carl-Friedrich von Rumohr
Chopsticks: A Cultural and Culinary History
Q. Edward Wang
A la table du Grand Turc
Stéphane Yerasimos
Scribes of Gastronomy: Representations of Food and Drink ...
Isaac Yue
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