Open AccessLe cru et le cuit dans la cuisine japonaise. Triangulations autour de la culture, du sauvage et de l'artifice
Author(s) -
Nicolas Baumert,
Ikuhiro Fukuda
Publication year - 2021
Publication title -
anthropology of food
Language(s) - English
Resource type - Journals
ISSN - 1609-9168
DOI - 10.4000/aof.12807
Subject(s) - taste , gastronomy , art , humanities , food culture , appropriation , product (mathematics) , sociology , aesthetics , food science , philosophy , geography , linguistics , chemistry , geometry , mathematics , archaeology , tourism