Un Inventaire, pour quoi faire ? La valorisation de...

Food and History 2011 / 06 Vol. 9; Iss. 2

Un Inventaire, pour quoi faire ? La valorisation de l’Inventaire du Patrimoine culinaire suisse

Thévenod-Mottet, Erik, Cornaz Bays, Carine
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
9
Language:
french
Journal:
Food and History
DOI:
10.1484/j.food.1.102698
Date:
June, 2011
File:
PDF, 333 KB
french, 2011
Conversion to is in progress
Conversion to is failed