Bienassis loic (38 Ergebnisse)

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Hardcover. Zustand: Très bon. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Ammareal gives back up to 15% of this item's net price to charity organizations.

Hardcover. Zustand: Bon. Couverture différente. Edition 2013. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Different cover. Edition 2013. Ammareal gives back up to 15% of this item's net price to charity organizations.…

Paperback. Zustand: Very Good. On a journey around the world s most exquisite and diverse range of dishes, from Brittany to Provence, celebrated chef Joe l Robuchon presents the very best in French traditional ingredients and recipes. Drawing on twenty years of research from the collection L inventaire du patrimoine culinaire de la France, this book explores the French culinary landscape as never before defining regions by their specific culinary identity and practice rather than sticking to today s formal administrative divisions. In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, French Regional Food offers you the authentic flavours of France. Recipes include: Grilled Scallops from Brittany, Onion Soup from the famous Les Halles markets of Paris; Macaroons from Bordeaux. Classics of the French repertoire are here too; Cassoulet from Toulouse, Daube de Boeuf a la Dauphinoise, Black Cherry Clafoutis from the Limousin. French Regional Food reveals the traditions behind your favourite dishes, and invites you to explore less familiar places and flavours. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

Zustand: Bon. Edition 2013. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Edition 2013. Ammareal gives back up to 15% of this item's net price to charity organizations.

Broché. Zustand: D'occasion - Comme neuf. ==ENVOI LE JOUR MEME==.

Zustand: Neuf.

Zustand: New.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 320 pages. 9.18x6.12x9.21 inches. In Stock.

Zustand: New. 2026. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

Zustand: Neuf.

Zustand: Bon. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Zustand: New.

Taschenbuch. Zustand: Neu. Neuware - This book presents a critical analysis of the concept of food heritage through a dialogue between its academic definitions and the vaguer, more common-sense meaning of the term. By addressing the notion of heritage through the question of food and eating practices, this book allows us to revisit the very meaning of this concept, now well established yet still interpreted through a wide variety of perspectives. In a mirror image, viewing the notion of heritage through the lens of food allows us to investigate an important dimension of our modern foodways. Beyond the conceptual discussion, the book analyses the concrete processes through which foods and food practices come to be defined, recognized, and mobilized as heritage, showing how these dynamics unfold in varied cultural and institutional contexts. Chapters draw on case studies from across the world-in Belgium, Catalonia, China, Brazil, Estonia, France, Japan, Korea, Morocco, Poland, Serbia, as well as across Africa and the Mediterranean region-and propose different temporalities while involving a range of actors. Among these actors, however, UNESCO occupies a particularly important place in this volume, due to the role it plays as a legitimizing body, supposed to officially consecrate certain elements as heritage. The practical cases reveal the complexity of the situations and provide detailed examples of specific issues and difficulties involved in thinking about the heritagization of food and assessing the practices related to it. This volume will be of great interest to students and scholars from across food studies, heritage studies, cultural studies, tourism studies, and anthropology.…

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. 2026. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New.

Hardcover. Zustand: Brand New. 320 pages. 9.18x6.12x9.45 inches. In Stock.

Buch. Zustand: Neu. Neuware - This book presents a critical analysis of the concept of food heritage through a dialogue between its academic definitions and the vaguer, more common-sense meaning of the term. By addressing the notion of heritage through the question of food and eating practices, this book allows us to revisit the very meaning of this concept, now well established yet still interpreted through a wide variety of perspectives. In a mirror image, viewing the notion of heritage through the lens of food allows us to investigate an important dimension of our modern foodways. Beyond the conceptual discussion, the book analyses the concrete processes through which foods and food practices come to be defined, recognized, and mobilized as heritage, showing how these dynamics unfold in varied cultural and institutional contexts. Chapters draw on case studies from across the world-in Belgium, Catalonia, China, Brazil, Estonia, France, Japan, Korea, Morocco, Poland, Serbia, as well as across Africa and the Mediterranean region-and propose different temporalities while involving a range of actors. Among these actors, however, UNESCO occupies a particularly important place in this volume, due to the role it plays as a legitimizing body, supposed to officially consecrate certain elements as heritage. The practical cases reveal the complexity of the situations and provide detailed examples of specific issues and difficulties involved in thinking about the heritagization of food and assessing the practices related to it. This volume will be of great interest to students and scholars from across food studies, heritage studies, cultural studies, tourism studies, and anthropology.…

Couverture souple. Zustand: bon. RO30358706: 2013. In-4. Broché. Bon état, Coins frottés, Dos satisfaisant, Intérieur frais. 311 pages. Bandeau d'éditeur conservé. Rares mouillures n'altérant pas la lecture. Nombreuses photos en couleurs, in et hors texte. . . . Classification Dewey : 641.59-Cuisine régionnale.…

Zustand: Neuf.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Couverture rigide. Zustand: bon. RO30126329: 2013. In-4. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 311 pages comportant de nombreuses photos couleurs dans et hors texte - bandeau éditeur conservé. . . . Classification Dewey : 641.5-Cuisine, art culinaire.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Französisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Zustand: Gut. Zustand: Gut | Sprache: Französisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Couverture souple. Zustand: bon. RO80259058: 2013. In-4. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 311 pages. Nombreuses photos en couleurs dans et hors texte. Bandeau éditeur conservé. . . . Classification Dewey : 641.59-Cuisine régionnale.