Open AccessLes compétences des consommateurs contribuent au maintien et à la diffusion d’aliments patrimoniaux
Author(s) -
Didier Chabrol,
José Muchnik
Publication year - 2011
Publication title -
anthropology of food
Language(s) - English
Resource type - Journals
ISSN - 1609-9168
DOI - 10.4000/aof.6847
Subject(s) - terroir , food science , convenience food , product (mathematics) , food processing , diffusion , business , agricultural science , mathematics , chemistry , physics , environmental science , wine , geometry , thermodynamics