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1
Accounting for Taste: The Triumph of French Cuisine
Priscilla Parkhurst Ferguson
culinary
century
carême
cooking
chefs
taste
gastronomy
nineteenth
restaurant
national
gastronomic
cook
consumption
brillat
first
eating
l’art
cuisinier
carême’s
dishes
film
cuisines
cuisinière
savarin
babette
restaurants
dining
discourse
cooks
foods
field
product
dinner
products
bourgeoise
babette’s
everyday
haute
professional
dodin
siècle
régime
domestic
market
cookbooks
ancien
escoffier
grimod
pâtissier
traditions
Tahun:
2006
Bahasa:
english
Fail:
PDF, 3.07 MB
Tag anda:
0
/
0
english, 2006
2
Accounting for Taste: The Triumph of French Cuisine
University of Chicago Press
Priscilla Parkhurst Ferguson
culinary
century
carême
cooking
chefs
taste
gastronomy
nineteenth
restaurant
national
gastronomic
cook
consumption
brillat
first
eating
l’art
cuisinier
carême’s
dishes
film
cuisines
cuisinière
savarin
babette
restaurants
dining
discourse
cooks
foods
field
product
dinner
products
bourgeoise
babette’s
everyday
haute
professional
dodin
siècle
régime
domestic
market
cookbooks
ancien
escoffier
grimod
pâtissier
traditions
Tahun:
2006
Bahasa:
french
Fail:
PDF, 2.03 MB
Tag anda:
0
/
0
french, 2006
3
Accounting for Taste: The Triumph of French Cuisine
University Of Chicago Press
Priscilla Parkhurst Ferguson
culinary
century
carême
cooking
chefs
taste
gastronomy
nineteenth
restaurant
national
gastronomic
cook
consumption
brillat
first
eating
l’art
cuisinier
carême’s
dishes
film
cuisines
cuisinière
savarin
babette
restaurants
dining
discourse
cooks
foods
field
product
dinner
products
bourgeoise
babette’s
everyday
haute
professional
dodin
siècle
régime
domestic
market
cookbooks
ancien
escoffier
grimod
pâtissier
traditions
Tahun:
2004
Bahasa:
english
Fail:
PDF, 3.07 MB
Tag anda:
0
/
0
english, 2004
1
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