Food, Foodstuffs, Cuisine in the French and Francophone Worlds

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Announcement by Francesca Canade Sautman on 5/9/14

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    The HPFI seminar seminar “Food, Power, Exchange and Identity: Food and Foodstuffs in the French and Francophone Worlds" is organized on the basis of a distinctive foodstuff or process per semester: salt, sugar, wine, coffee, fruit, and preserving and processing methods. This Group could follow a similar path or open up to many more topics and areas linked to the French and Francophone World. We would like it to be completely open to member interests and queries.

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