A sense of origin: Sorbonne lectures of the HEG program
Is gastronomy only an experience of food? A Norman example
La Chandeleur: the festival of crêpes
Measuring food tendencies: program lecture on culture and food habits
"Kari", South India and a Festival
Buckwheat: shaping a regional French tradition and helping an allergy
Soup, another culture and a binding memory
A soup that tells different stories
A milk, sugar and rice tradition
Dosai, a south Indian contribution to world gastronomy
A vacation in southeastern India
How do you use your hard apple cider?
A flaked fish dish from south India
Meen kuzhambu: a south Indian fish stew
Pork belly and changing memories
Peanut butter memories of America