La fabrique du patrimoine gastronomique dans les musées départementaux de l’Ain : une aventure croisée entre botanique, histoire, ethnologie et arts
The Ain department is well known as a land of gastronomy. The celebrated French author and gastronome Jean-Anthelme Brillat-Savarin was born there and gourmets call two of its regions, Bresse and Bugey, lands of culinary ‘perfection’. The department is a place of exchanges and circulation between th...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fra |
| Published: |
Ministère de la Culture et de la Communication
2019-12-01
|
| Series: | In Situ |
| Subjects: | |
| Online Access: | https://journals.openedition.org/insitu/26190 |