by Kilien Stengel
It is dedicated to those who are convinced that the kitchen and the table are fundamental sociocultural spaces. The communicative pleasure that gastronomy is enables them to express about the food as a cultural and patrimonial subject. From A like 'Andouille' to V as 'vache folle', via M as 'molecular', here are listed the words that create the debate in the plate.
Ed. Honoré Champion, 304 pages, €18
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