{"id":317,"date":"2013-05-01T00:12:43","date_gmt":"2013-05-01T04:12:43","guid":{"rendered":"http:\/\/pages.vassar.edu\/fren380\/?p=317"},"modified":"2013-05-01T00:23:01","modified_gmt":"2013-05-01T04:23:01","slug":"la-foie-gras-et-le-poulet","status":"publish","type":"post","link":"https:\/\/pages.vassar.edu\/fren380\/2013\/05\/01\/la-foie-gras-et-le-poulet\/","title":{"rendered":"La Foie Gras et Le Poulet"},"content":{"rendered":"

\"62-6-moulard-duck-foie-gras-with-pickled-pear\"<\/a> \"foie\"<\/a> \"norman-rockwell-family-dinner\"<\/a> \"poultry-farming\"<\/a><\/p>\n

J’ai trouv\u00e9 quelques articles qui peuvent m’aider avec ma recherche de la connexion entre le gavage et la culture fran\u00e7aise et am\u00e9ricaine.<\/p>\n

3697996<\/a>: Technological Change and Economies of Scale in U.S. Poultry Processing par Michael Ollinger, James MacDonald, and Milton Madison<\/p>\n

Cet article discute la pratique des fermes des poulets. Les \u00c9tats-Unis cultivent une syst\u00e8me de la nourriture moins ch\u00e8re, mais fabriqu\u00e9e de la chimie.<\/p>\n

gfc.2002.2.4.80<\/a>: Dining with the Doom Generation par Lucie Perineau<\/p>\n

C’est un article court qui discute le descension de la cuisine fran\u00e7aise et comment la nostalgie travaille et informe les choix fran\u00e7ais de la nourriture.<\/p>\n

gfc.2007.7.1.64<\/a>: Foie Gras: As Seen from Southwest France par Jeanne Strang<\/p>\n

Cet article discute la pr\u00e9sence du foie gras dans les vies des fran\u00e7ais du sud.<\/p>\n

20121818<\/a>:\u00a0La Production du foie gras par Catherine Cazalet<\/p>\n

Cet article explique la production du foie gras et comment c’est compliqu\u00e9e par le controverse du gavage.<\/p>\n

465298<\/a>:\u00a0Picasso and pat\u00e9 de foie gras: Pierre Bourdieu’s Sociology of Culture par Elizabeth Wilson<\/p>\n

Cet article analyse l’id\u00e9e de Bourdieu de l’art et de la culture: sp\u00e9cifiquement, le diff\u00e9rence entre la culture haute et la culture base. Wilson discute comment son argument travaille, parce que la nourriture est li\u00e9e \u00e0 l’art.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

J’ai trouv\u00e9 quelques articles qui peuvent m’aider avec ma recherche de la connexion entre le gavage et la culture fran\u00e7aise et am\u00e9ricaine. 3697996: Technological Change and Economies of Scale in U.S. Poultry Processing par Michael Ollinger, James MacDonald, and Milton Madison Cet article discute la pratique des fermes des poulets. Les \u00c9tats-Unis cultivent une syst\u00e8me […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-317","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts\/317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/comments?post=317"}],"version-history":[{"count":4,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts\/317\/revisions"}],"predecessor-version":[{"id":424,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts\/317\/revisions\/424"}],"wp:attachment":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/media?parent=317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/categories?post=317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/tags?post=317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}