L'attachement des français à la cuisine comme obstacle à la réception d'une innovation

Mohamed Merdji () and Gervaise Debucquet ()
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Mohamed Merdji: Audencia Recherche - Audencia Business School
Gervaise Debucquet: Audencia Recherche - Audencia Business School

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Date: 2005-12-12
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Published in Colloque "Faire la cuisine : analyses pluridisciplinaires d'un nouvel espace de modernité" (Unité d'Anthropologie, Groupe Alimentation CNRS-Université de la Méditerranée, Centre d'Anthropologie CNRS-EHESS-Université Toulouse 2 et Université Toulouse 3 - Laboratoire de Recherche CIM ESC Toulouse - OCHA - ICAF., Dec 2005, Toulouse, France. 240 p

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