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Table of Contents of Book
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Introduction. Pour une histoire du modèle culinaire français | | | |
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Construction, déconstruction | | | |
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Le modèle culinaire français en Angleterre aux XVIIe et XVIIIe siècles | | | |
Recettes « françaises » dans les livres de cuisine avant La Varenne | | | |
L’impact de La Varenne dans les ouvrages anglais, 1653-1699 | | | |
L’impact de Massialot, 1710-1734 | | | |
La « nouvelle cuisine » française en Angleterre et la rupture après 1740 | | | |
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« À la française ». Réception de la culture culinaire française en Pologne aux XVIIe et XVIIIe siècles | | | |
Le premier livre polonais de cuisine : rejet ou hybridation ? | | | |
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Baguette, Roquefort et Crème Brûlée. L’influence de la cuisine française sur l’alimentation slovène des XIXe, XXe et XXIe siècles | | | |
La gastronomie française dans les livres de cuisine du début de la Slovénie | | | |
Produits alimentaires français sur le marché slovène | | | |
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