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Aymard, M. Toward the history of nutrition.
Morineau, M. The potato in the eighteenth century.
Revel, J. A capital city's privileges.
Hémardinquer, J.-J. The family pig of the ancien régime.
Frijhoff, W. and Julia, D. The diet in boarding schools at the end of the ancien régime.
Leclant, J. Coffee and cafés in Paris, 1644-1693.
Aron, J.-P. The art of using leftovers, Paris, 1850-1900.
Thuillier, G. Water supplies in nineteenth-century Nivernais.
Soler, J. The semiotics of food in the Bible.
Bonnet, J.-C. The culinary system in the Encyclopédie.
Barthes, R. Toward a psychosociology of contemporary food consumption.
Morineau, M. The potato in the eighteenth century.
Revel, J. A capital city's privileges.
Hémardinquer, J.-J. The family pig of the ancien régime.
Frijhoff, W. and Julia, D. The diet in boarding schools at the end of the ancien régime.
Leclant, J. Coffee and cafés in Paris, 1644-1693.
Aron, J.-P. The art of using leftovers, Paris, 1850-1900.
Thuillier, G. Water supplies in nineteenth-century Nivernais.
Soler, J. The semiotics of food in the Bible.
Bonnet, J.-C. The culinary system in the Encyclopédie.
Barthes, R. Toward a psychosociology of contemporary food consumption.