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"Pratiques alimentaires, savoir-faire et professionnalisme dans les métiers de bouche parisiens (fin du Moyen Âge et Renaissance)" (2015)

Abstract : Based on statutory texts, this article shows how food trades asserted themselves in the Paris of the late Middle Ages and the Renaissance. It focuses specifically on specialists of « ready-to-eat », which, over time, have reinforced their know-how, their technical skills, and the contours of their specializations, to build their professional identities.
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https://hal.archives-ouvertes.fr/hal-01257631
Contributor : Patrick Rambourg <>
Submitted on : Thursday, March 3, 2016 - 10:20:48 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:40 PM
Long-term archiving on: : Saturday, June 4, 2016 - 11:31:19 AM

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  • HAL Id : hal-01257631, version 1

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Patrick Rambourg. "Pratiques alimentaires, savoir-faire et professionnalisme dans les métiers de bouche parisiens (fin du Moyen Âge et Renaissance)" (2015). Médiévales. Langue Textes Histoire, 2015, Travailler à Paris, pp.87-104. ⟨hal-01257631⟩

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