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"Du discours à la créativité : les appellations culinaires des chefs" (2017)

Abstract : " The appellation of a dish summarizes in a few words the creativity of the cook, the content of the dish and its method of preparation. Today, for a chef, she is a way of showing her know-how and culinary style while being a means of communicating with the clients of her establishment or with the readers of her books. However, the way to name the dishes has evolved over time. It has a long history where a whole cultural and historical process unfolds..."
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https://hal.archives-ouvertes.fr/hal-01638171
Contributor : Patrick Rambourg <>
Submitted on : Thursday, November 30, 2017 - 3:04:35 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:39 PM
Long-term archiving on: : Thursday, March 1, 2018 - 12:21:54 PM

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  • HAL Id : hal-01638171, version 1

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Patrick Rambourg. "Du discours à la créativité : les appellations culinaires des chefs" (2017). Le français à table, Presses universitaires de Rennes; "Yemekvekültür", n° 51, Istanbul (2018), pp.67-76, 2017, 978-2-7535-5539-6. ⟨hal-01638171⟩

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