£52.57

It has never been this cheap. We have no record of a lower price.

£53 today · cheaper than every other day in the last 3 months

Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften Du feu originel aux nouvelles cuissons: Pratiques, techniques, rôles sociaux: 7 (L'Europe Alimentaire / European Food Issues / Europa Aliment)

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Price History & Forecast

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Last 46 days · 46 data points (no recent data)

Historical
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£53.09 £52.52 £52.64 £52.77 £52.89 £53.02 £53.14 25 July 2026 05 August 2026 16 August 2026 27 August 2026 08 September 2026
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Price Distribution

Price distribution over 46 days • 1 price levels

Days at Price
46 days 0 12 23 35 46 £53 Days at Price

Price Analysis

Most common price: £53 (46 days, 100.0%)

Price range: £53 - £53

Price levels: 1 different prices over 46 days

Description

Les techniques de cuisson ont suscité de nombreuses études scientifiques relevant de la nutrition comme de la chimie alimentaire. Les cuissons et les rôles sociaux qui y sont associés constituent un sujet d'étude privilégié des anthropologues, des ethnologues et des sociologues. L'archéologie trouve dans la fouille des foyers de combustion une ressource majeure pour mieux comprendre les dispositifs d'habitat et de vie. La littérature fournit de multiples évocations du feu, de sa chaleur et de la préparation des repas. Les ustensiles et les méthodes employées pour faire cuire les aliments n'ont pas échappé aux peintres. En dépit de toutes ces manifestations d'intérêt, le sujet immense que constituent les opérations de cuisson des nourritures au fil des siècles et dans toutes les aires culturelles avait assez peu retenu l'attention des historiens. Cet ouvrage introduit une réflexion qui appelle à se saisir pleinement d'un thème fondamental de l'histoire et des cultures de l'alimentation. Les communications rassemblées ici empruntent à plusieurs disciplines (histoire, archéologie, anthropologie), couvrent des aires géographiques diverses (Proche Orient, Russie, Méditerranée occidentale et orientale, Inde, Maghreb, Anatolie, Mongolie, Sud Est de l'Asie, Australie, Europe) et la très longue durée, des dispositifs néolithiques aux innovations culinaires contemporaines. Les questions abordées intéressent les aspects économiques et techniques, les choix énergétiques et la transmission des apprentissages culinaires, comme les enjeux culturels et genrés qui s'organisent autour d'un feu, d'un appareil, d'un récipient et en fin de compte des repas.

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