La formation technique dans les métiers de bouche toulousains (fin XIVe-début XVIe siècle) : un renouvellement des perspectives
The transfer of professional skills has long been approached through the sole lens of apprenticeship provided by guilds. However, it is possible to broaden the perspectives by studying notarial contracts and guild statutes as well as master’s registrations, judicial sources and other normative texts...
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| Format: | Article |
| Language: | fra |
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Centre de Recherches Historiques
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| Series: | L'Atelier du CRH |
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| Online Access: | https://journals.openedition.org/acrh/25480 |
| Summary: | The transfer of professional skills has long been approached through the sole lens of apprenticeship provided by guilds. However, it is possible to broaden the perspectives by studying notarial contracts and guild statutes as well as master’s registrations, judicial sources and other normative texts. The sources also show evidence of the life-long training arrangements in the Toulouse food professions and of the skills that can be developed by their members, using the typology developed by the education sciences (theorical knowledge, technical practices and behaviours |
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| ISSN: | 1760-7914 |