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"Entre le cuit et le cru : la cuisine de l'huître, en France, de la fin du Moyen Âge au XXe siècle" (2007)

Abstract : Between the end of the Middle Ages and the 20th century, a sort of cultural and culinary revolution in oyster consumption occurred in France. This article thus shows, from culinary treatises and other historical sources, how the French went from a cooked consumption of oyster to a raw consumption.
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https://hal.archives-ouvertes.fr/hal-01075183
Contributor : Patrick Rambourg <>
Submitted on : Thursday, October 16, 2014 - 9:02:28 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:38 PM
Long-term archiving on: : Saturday, January 17, 2015 - 11:05:40 AM

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  • HAL Id : hal-01075183, version 1

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Patrick Rambourg. "Entre le cuit et le cru : la cuisine de l'huître, en France, de la fin du Moyen Âge au XXe siècle" (2007). Les nourritures de la mer, de la criée à l'assiette, Oct 2003, Île de Tatihou, France. pp.211-220. ⟨hal-01075183⟩

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