{"title":"意大利移民对法国餐饮的贡献及其教学。在餐厅学习食谱的轨迹:那不勒斯风格的意大利面(1917-95)","authors":"Gil Galasso","doi":"10.1484/j.food.5.13174746","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"L’apport des immigrés italiens dans la restauration française et son enseignement. La trajectoire de l’apprentissage d’une recette en salle : les spaghettis à la napolitaine (1917-95)\",\"authors\":\"Gil Galasso\",\"doi\":\"10.1484/j.food.5.13174746\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":36312,\"journal\":{\"name\":\"Food and History\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and History\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1484/j.food.5.13174746\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Arts and Humanities\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and History","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1484/j.food.5.13174746","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Arts and Humanities","Score":null,"Total":0}
L’apport des immigrés italiens dans la restauration française et son enseignement. La trajectoire de l’apprentissage d’une recette en salle : les spaghettis à la napolitaine (1917-95)