La valorisation de la gastronomie péruvienne. Analyse de l’émergence d’un objet patrimonial
作者： Raúl Matta
DOI: 10.4000/BOOKS.IRDEDITIONS.8838
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sci-hub.st 参考文章(2)
Susan Gross. Solomon, Circulation of Knowledge and the Russian Locale Kritika. ,vol. 9, pp. 9- 26 ,(2008) , 10.1353/KRI.2008.0012
Richard R. Wilk, "Real Belizean Food": Building Local Identity in the Transnational Caribbean American Anthropologist. ,vol. 101, pp. 244- 255 ,(1999) , 10.1525/AA.1999.101.2.244