| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Food provisioning—from supermarket to producer: understanding the articulation of different suppliers
|
Julien, Marie-Pierre
|
|
2018
|
99 |
1 |
p. 1-14
|
artikel
|
| 2 |
From how consumers categorize natural food to their buying methods: a comparative study between France and Israel
|
Mathiot, Louis
|
|
2017
|
99 |
1 |
p. 57-76
|
artikel
|
| 3 |
“Making people buy and eat differently”: lessons from the modernisation of small independent grocery stores in the early twentieth century
|
Cochoy, Franck
|
|
2017
|
99 |
1 |
p. 15-35
|
artikel
|
| 4 |
“Making people buy and eat differently”: lessons from the modernisation of small independent grocery stores in the early twentieth century
|
Cochoy, Franck
|
|
2018
|
99 |
1 |
p. 15-35
|
artikel
|
| 5 |
Monetary income, public funds, and subsistence consumption: the three components of the food supply in French Polynesia — a comparative study of Tahiti and Rapa Iti islands
|
Serra Mallol, Christophe
|
|
2017
|
99 |
1 |
p. 37-55
|
artikel
|
| 6 |
Shopping and cooking: the organization of food practices, at the crossing of access to food stores and household properties in France
|
Gojard, Séverine
|
|
2018
|
99 |
1 |
p. 97-119
|
artikel
|
| 7 |
The supply strategies of health food eaters
|
Adamiec, Camille
|
|
2018
|
99 |
1 |
p. 77-96
|
artikel
|
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