L'art du consommé (notice n° 699393)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02122cam a2200277 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250121212842.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Charuty, Giordana |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | L'art du consommé |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2004.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 33 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Depuis la seconde moitié du XIXème siècle, les cures issues de la diffusion européenne du magnétisme et du spiritisme ont rompu avec les logiques classificatoires des qualités sensibles qui fondaient les affinités entre médecine et diététique. Pourtant, les récits de vie de médiums, formés en Italie dans les années 1950-70, révèlent l’existence d’un moment culinaire dans l’apprentissage de la fonction, qui déplace l’ancienne assimilation du médecin à un cuisinier. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The art of consomméSince the second half of the 19th century, cures in the tradition of European spiritism and magnetism have broken with the classifying logics of tangible qualities which were the basis for the affinities of medicine and dieting.Narratives of mediums who were trained in Italy in the 1950s to 70s show moments of culinary experiences in the apprenticeship of this function using the ancient assimilation between doctor and cook. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Desde la segunda mitad del siglo XIX, las curas emanadas de la difusión europea del magnetismo y del espiritismo rompieron con las lógicas clasifocadoras de las calidades sensibles fundadoras de las afinidades entre medicina y dietética. Sin embargo, los relatos de vida de médiums, formados en Italia en los años 1950-70 revelan la existencia de un momento culinario en el aprendisage de la función, que desplaza la antigua asimilación del médico a un cocinero. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | apprentissage |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | régime de santé |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | médium |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | magie culinaire |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | apprenticeship |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | medium |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | culinary magic |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | health diet |
| 786 0# - DATA SOURCE ENTRY | |
| Note | L'Autre | Volume 5 | 3 | 2004-12-01 | p. 357-365 | 1626-5378 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-l-autre-2004-3-page-357?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-l-autre-2004-3-page-357?lang=fr&redirect-ssocas=7080</a> |
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