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Une petite histoire de l'alimentation francaise

A short history of French food


V. Bellemain, K. Boquet, T. Galichet, K. Gouello, A. Martin, D. Nairaud, J. Poulain

Edition 2017

To mark its 30th anniversary, the National Food Council interviewed the players who have contributed to its history. Some opted to write a reflective account of their experience. Others produced a theoretical assessment of their disciplines. These different angles of approach identify what makes heritage and the contribution of the National Food Council to the public food policies and actions.

 

You can download the ePub either consult the directly on-line interactive frieze.


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Faut-il sentir bon pour seduire ?

Is Seduction Reliant on Smelling Good?

120 Keys to Understanding Smells


R. Salesse

Edition 2015

Good or bad, smells give us information constantly on our environment, move us or bring back memories. This little book proposes following what becomes of the olfactory message, from the nose to the brain, to discover how our sense of smell, the olfactory memory, works and how the odorants trigger or modulate our behaviour. 


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