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Showing 1 to 1 of 1 for “"Curnonsky"”.

  1. Region, Nation and Gastronomy: Regionalism in Gastronomic Texts of the Early 20th Century (1900-1939)

    Reches, LaurenThe Graduate School and University Center of The City University of New York2017

    … of the early 20<sup>th</sup>-century, such as Curnonsky, Marcel Rouff, Austin de Croze, and Pampille, defined a new French culinary identity based on appropriating and incorporating the diversity of the regional cuisines. Regional cuisine at the time was, however, quite diverse. Some of the …

    cuny-grad Repository record