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3. Analysis of past practices
Having identified the three components of culinary activity, we can now pursue our analysis by exploring past practices in greater detail. Until now, culinary techniques have been transmitted orally or in written form (recipes) . Insofar as the elements of transmission describe the transformations and phenomena that take place during culinary activity, it was legitimate to explore them.
In particular, it has been identified that revenues have three parts, namely:
a definition: the minimal technical part of the discourse that leads to the production of the food, often consisting of an operating protocol;
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Analysis of past practices
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Bibliography
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THIS Hervé, The works of Hervé This: https://sites.google.com/site/travauxdehervethis/
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