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Volume 15 (2020): Issue 2 (Dec 2020)
in
Anthropology of the Middle East
Table of Contents
Editorial
Editorial
Editorial
Articles
Un précurseur… des food studies : Maxime Rodinson
Qui, entre Orient et Occident, mange de la viande, quelle viande et pourquoi ?
Alimentation, Cuisine et Identité
Le “7 épices” libanais
Le “7 épices” libanais
Gilân (Northern Iran) Cuisine Specificity
Alimentation et dessiccation en contexte saharien
Alimentation et dessiccation en contexte saharien
Alimentation, Cuisine et Rituels
Nourrir les vivants par la grâce des saints
Nourrir les vivants par la grâce des saints
Rituels de deuil et symbolisme alimentaire en Tunisie
Cacher
, festive et végétarienne
Cacher
, festive et végétarienne
Alimentation, Cuisine et Changements Sociaux
L'estomac, le chemin du coeur et la transformation du monde
L'estomac, le chemin du coeur et la transformation du monde
Les repas des Marocains
Les repas des Marocains
Sortir Manger / Eating Out
Sortir Manger / Eating Out
Alimentation, Cuisine et Migrations
Iranian Women’s Food Writing in Diaspora
De Berlin à la conquête du monde
De Berlin à la conquête du monde
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