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Escoffier, Bocuse et (surtout) les autres... Towards a history of cooks in France in the nineteenth and twentieth centuries

auteur du texteDrouard, Alain
contributed_volumeEating out in Europe : picnics, gourmet dining and snacks since the late eighteenth century. 7th Colloquium, International commission for research into European food history, Alden Biesen, october 2001
titleEscoffier, Bocuse et (surtout) les autres... Towards a history of cooks in France in the nineteenth and twentieth centuries
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pagesp. 215-228
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old_subject_matterGastronomie
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