15H45 > 17H15 SESSIONS
SESSION 1. REGIONAL / NATIONAL CUISINES IN EUROPE SINCE THE 18TH CENTURY
AMPHI 4. 15H45 > 17H15
ORGANISATION : SANTICH Barbara, University of Adelaide, Australie
MODÉRATION : MAGAGNOLI Stefano, Université de Parme, Italie
• SANTICH Barbara, University of Adelaide, Australie
The Emergence and Acceptance of Provençal Cuisine in the 19th Century
• SAMANCI Ozge, Özyeğin University, Turquie
Reconstruction of culinary identities in Turkey during the 20th century: National, Regional and Local Boundaries
• SCHOLLIERS Peter, Vrije Universiteit Brussel, Belgique
Flemish Cuisine? Regional Cuisines in the Formation of a Belgian Cuisine in the 19th Century