La patrimonialisation des produits du terroir à travers quelques musées consacrés au cognac et au vin en Nouvelle-Aquitaine
The emergence of a new sensibility to heritage during the late eighteenth century was also the period, in France, which saw the creation of the country’s first museums. Food and gastronomy are being recognised today as heritage in their own right and several projects for Cités de la gastronomie, cul...
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| Format: | Article |
| Language: | fra |
| Published: |
Ministère de la Culture et de la Communication
2019-12-01
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| Series: | In Situ |
| Subjects: | |
| Online Access: | https://journals.openedition.org/insitu/27116 |
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