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Introduction. Food history and identity: Food and eating practices as elements of cultural heritage, identity and social creativity

Anda Georgiana Becuţ / Kàtia Lurbe i Puerto
  • Department of Nutrition, Obesity and Endocrinology of the European Hospital Georges Pompidou at the Assistance Publique – Hôpitaux de Paris, Paris, France
  • Other articles by this author:
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Published Online: 2017-11-14 | DOI: https://doi.org/10.1515/irsr-2017-0001


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About the article

Published Online: 2017-11-14

Published in Print: 2017-05-24

Citation Information: International Review of Social Research, Volume 7, Issue 1, Pages 1–4, ISSN (Online) 2069-8534, DOI: https://doi.org/10.1515/irsr-2017-0001.

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© 2017. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. BY-NC-ND 4.0

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