លើកស្ទួយសាលារៀន,
ជំរុញចិត្តអ្នកសិក្សា
មជ្ឈមណ្ឌលឌីជីថលសម្រាប់សាលារៀន ក្នុងការដាក់បង្ហាញបណ្តុំឯកសារ គ្រប់គ្រងបញ្ជីសៀវភៅ និងផ្តល់ធនធានសិក្សាប្រកបដោយគុណភាពដល់សិស្សានុសិស្ស។
La créativité culinaire (Record no. 308)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02603naaaa2200457uu 4500 |
| 001 - CONTROL NUMBER | |
| control field | https://directory.doabooks.org/handle/20.500.12854/95153 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260216164818.0 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | oapen |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr|mn|---annan |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 20221215s2019 xx |||||o ||| 0|fra d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | books.pufr.26925 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9782869068469 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9782869067080 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | oapen |
| Transcribing agency | oapen |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.4000/books.pufr.26925 |
| Terms of availability | doi |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fra |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | JHB |
| Source | bicssc |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Zancanaro, Frédéric |
| Relationship | auth |
| 245 10 - TITLE STATEMENT | |
| Title | La créativité culinaire |
| Remainder of title | Les trois étoiles du guide Michelin |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Tours |
| Name of publisher, distributor, etc. | Presses universitaires François-Rabelais |
| Date of publication, distribution, etc. | 2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 electronic resource (444 p.) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Tables des hommes |
| 506 0# - RESTRICTIONS ON ACCESS NOTE | |
| Terms governing access | Open Access |
| Source of term | star |
| Standardized terminology for access restriction | Unrestricted online access |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Dès la seconde moitié du xviie siècle, la cuisine savante passe du rang d'activité domestique et artisanale au rang de pratique professionnelle artistique. Comment se construisent des œuvres dans l'art culinaire contemporain français ? À travers l'analyse des menus figurant dans les cartes des restaurants trois étoiles au guide Michelin et des entretiens biographiques, ce livre montre que le processus de production des œuvres culinaires varie en fonction de la socialisation professionnelle, de l'histoire de vie et des interactions nouées avec le monde de l'art culinaire dans une arène gastronomique. De Paul Bocuse à Alain Passard en passant par Anne-Sophie Pic et Michel Bras, comment le parcours de quinze chefs a influencé leur créativité ? Et comment se définit la signature esthétique de chacun ? En explorant les grandes tendances de la cuisine française depuis 40 ans, ce livre offre une immersion dans ce qui fait l'essence même de la gastronomie française et contribue à définir ce qu'on pourrait appeler l'« espace social gastronomique ». |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE | |
| Terms governing use and reproduction | All rights reserved |
| -- | http://oapen.org/content/about-rights |
| 546 ## - LANGUAGE NOTE | |
| Language note | French |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sociology |
| Source of heading or term | bicssc |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | culture |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | sociologie |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | alimentation |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | art |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | sciences sociales |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | gastronomie |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Host name | www.oapen.org |
| Uniform Resource Identifier | <a href="https://books.openedition.org/pufr/26925">https://books.openedition.org/pufr/26925</a> |
| Access status | 0 |
| Public note | DOAB: download the publication |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Host name | www.oapen.org |
| Uniform Resource Identifier | <a href="https://directory.doabooks.org/handle/20.500.12854/95153">https://directory.doabooks.org/handle/20.500.12854/95153</a> |
| Access status | 0 |
| Public note | DOAB: description of the publication |
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