Les Terminologies professionnelles de la gastronomie et de l’œnologie : entresens et expériences – Reims
The Professional Terminologies of Gastronomy and Oenology: between Sense and Experiences – Rheims
Author(s): Alexandra Viorica DulăuSubject(s): General Reference Works
Published by: Universitatea »Babes Bolyai« Cluj - Facultatea de St. Economice si Gestiunea Afacerilor
Keywords: champagne; gastronomy; terminology; tourism, wines.
Summary/Abstract: The following lines present the international colloquy Les Terminologies professionnelles de la gastronomie et de l’œnologie : entre sens et expériences (The Professional Terminologies of Gastronomy and Oenology:between Sense and Experiences) organized by the University of Rheims (Université de Reims Champagne-Ardenne), in France, on the 21st and the 22nd of September 2017.
Journal: Lingua. Language and Culture
- Issue Year: XVI/2017
- Issue No: 2
- Page Range: 145-149
- Page Count: 5
- Language: French