Gastrosophy today: can Charles Fourier's vision of food become a model for 21st century food empowerment projects?

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dc.contributor.authorFleurot, Magali
dc.date.accessioned2024-02-03T16:35:51Z
dc.date.available2024-02-03T16:35:51Z
dc.date.issued2017
dc.format.extent63-86
dc.identifier.citationFleurot, Magali. “Gastrosophy today: can Charles Fourier's vision of food become a model for 21st century food empowerment projects?” Cadernos de Literatura Comparada (Portugal), no. 36 (2017): 63-83. https://sigarra.up.pt/flup/pt/pub_geral.revista_view?pi_revista_id=14036. In English with an abstract in Portuguese.
dc.identifier.urihttps://cetapsrepository.letras.up.pt/id/cetaps/113361
dc.language.isoeng
dc.relation.ispartofCadernos de Literatura Comparada
dc.relation.ispartofvolume36
dc.relation.urihttps://sigarra.up.pt/flup/pt/pub_geral.revista_view?pi_revista_id=14036
dc.rightsmetadata only access
dc.subjectCharles Fourier
dc.subjectFrance
dc.subjectGastronomy
dc.titleGastrosophy today: can Charles Fourier's vision of food become a model for 21st century food empowerment projects?
dc.typeJournal article

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