LEADER 03033 am 2200601 n 450 001 9910309853603321 005 20181114 010 $a2-87854-983-X 035 $a(CKB)4100000007598700 035 $a(FrMaCLE)OB-psn-9252 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/51815 035 $a(PPN)234837934 035 $a(EXLCZ)994100000007598700 100 $a20190201j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aLisbonne $eAtelier du lusitanisme français /$fJacqueline Penjon, Pierre Rivas 210 $aParis $cPresses Sorbonne Nouvelle$d2018 215 $a1 online resource (136 p.) 311 $a2-87854-323-8 330 $aCet ouvrage veut mettre l'accent sur le rôle qu'à joué dans la carrière de Pierre Hourcade, Armand Guibert et Paul Teyssier leur présence à Lisbonne pendant la guerre. C'est en effet dans cette ville et de cette époque que date l'élan décisif qu'ils ont su donner aux études portugaises en France. Ces trois ardents lusophiles à la personnalité très différente ont mis en valeur l'image d'un Portugal encore trop méconnu, ont fait reconnaître la langue portugaise dans les études universitaires et ont efficacement agi en faveur de la réception des cultures et des litératures lusophones (Portugal, Brésil, Afrique, Asie) dans les milieux intellectuels français. Cet ouvrage se veut un hommage à la culture portugaise et un hommage aux trois pionniers de la lusophilie en France : Pierre Hourcade par son ?uvre de critique et de traducteur ; Armand Guibert que l'on peut considérer comme le révélateur de Pessoa en France et dans le monde ; Paul Teyssier, universitaire dont les travaux linguistiques font toujours autorité. 606 $aLuso-Brazilianists$zFrance$vCongresses 607 $aPortugal$xRelations$zFrance$vCongresses 607 $aFrance$xRelations$zPortugal$vCongresses 607 $aPortugal$xStudy and teaching$zFrance$vCongresses 610 $aculture 610 $alittérature 610 $aLisbonne 610 $aPortugal 615 0$aLuso-Brazilianists 700 $aBalso$b Judith$0802589 701 $aBourdon$b Albert-Alain$0539846 701 $aBréchon$b Robert$0456403 701 $aCoimbra Martins$b Antonio$01284370 701 $aFrança$b José-Augusto$032222 701 $aKleiman$b Olinda$01284376 701 $aPenjon$b Jacqueline$01235956 701 $aPiwnik$b Marie-Hélène$01284381 701 $aQuint$b Anne-Marie$01284382 701 $aQuint$b Nicolas$0527297 701 $aRivas$b Pierre$01238510 701 $aVerdelho$b Telmo$01329371 701 $aPenjon$b Jacqueline$01235956 701 $aRivas$b Pierre$01238510 712 02$aUniversite? de Paris III.$bCentre de recherche sur les pays lusophones. 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910309853603321 996 $aLisbonne$93039455 997 $aUNINA LEADER 05226nam 22010935 450 001 9910789920903321 005 20230126205100.0 010 $a1-280-11669-2 010 $a9786613520982 010 $a0-520-95224-3 024 7 $a10.1525/9780520952249 035 $a(CKB)2670000000175187 035 $a(EBL)882615 035 $a(OCoLC)785396248 035 $a(SSID)ssj0000621481 035 $a(PQKBManifestationID)12186460 035 $a(PQKBTitleCode)TC0000621481 035 $a(PQKBWorkID)10617423 035 $a(PQKB)10855886 035 $a(DE-B1597)520845 035 $a(DE-B1597)9780520952249 035 $a(MiAaPQ)EBC882615 035 $a(EXLCZ)992670000000175187 100 $a20200424h20122012 fg 101 0 $aeng 135 $aur|n||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aCurried Cultures $eGlobalization, Food, and South Asia /$fKrishnendu Ray, Tulasi Srinivas 210 1$aBerkeley, CA : $cUniversity of California Press, $d[2012] 210 4$d©2012 215 $a1 online resource (328 p.) 225 0 $aCalifornia Studies in Food and Culture ;$v34 300 $aDescription based upon print version of record. 311 $a0-520-27011-8 327 $tFrontmatter -- $tContents -- $t1. Introduction -- $t2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization -- $t3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India -- $t4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal -- $t5. Udupi Hotels: Entrepreneurship, Reform, and Revival -- $t6. Dum Pukht: A Pseudo-Historical Cuisine -- $t7. "Teaching Modern India How to Eat": "Authentic" Foodways and Regimes of Exclusion in Affluent Mumbai -- $t8. "Going for an Indian": South Asian Restaurants and the Limits of Multiculturalism in Britain -- $t9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan -- $t10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape -- $t11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning -- $tPostscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons -- $tReferences -- $tContributors -- $tIndex 330 $aAlthough South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures-a wide-ranging collection of essays-explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book's established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it. 410 0$aCalifornia studies in food and culture ;$v34. 606 $aFood$xSocial aspects$zSouth Asia 606 $aFood habits$xSocial aspects$zSouth Asia 606 $aCosmopolitanism$zSouth Asia 606 $aNationalism$zSouth Asia 606 $aGlobalization$xSocial aspects 606 $aAnthropology$2HILCC 606 $aSocial Sciences$2HILCC 606 $aManners & Customs$2HILCC 610 $aasian cookery. 610 $aasian cuisine. 610 $aasian culture. 610 $aasian diets. 610 $aasian dishes. 610 $aasian foods. 610 $aasian style cookbooks. 610 $abecoming a better chef. 610 $acooking practices. 610 $acooking. 610 $acuisine and politics. 610 $aculinary. 610 $aeasy to read. 610 $aeducational books. 610 $afood drink. 610 $afood global history. 610 $afood studies. 610 $afood. 610 $agifts for moms. 610 $ahistory of food. 610 $ahow to cook indian food. 610 $aindian culture. 610 $aindian food. 610 $alearning from experts. 610 $aleisure reads. 610 $anew food recipes. 610 $apractice of cooking. 610 $ascholar authors. 610 $asouth asian diets. 610 $athings to do during quarantine. 615 0$aFood$xSocial aspects 615 0$aFood habits$xSocial aspects 615 0$aCosmopolitanism 615 0$aNationalism 615 0$aGlobalization$xSocial aspects. 615 7$aAnthropology 615 7$aSocial Sciences 615 7$aManners & Customs 676 $a394.1/20954 702 $aRay$b Krishnendu, $4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aSrinivas$b Tulasi, $4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bDE-B1597 801 1$bDE-B1597 906 $aBOOK 912 $a9910789920903321 996 $aCurried Cultures$93824080 997 $aUNINA