Le cochon
Subtitle: histoire, symbolique et cuisine du porc
By: Jacques Verroust, Michel Pastoureau, Raymond Buren.
Contributors: Pastoureau, Michel, 1947-; Buren, Raymond, 1932-
Publisher: Sang de la terre
Published: 1987
Place of publication: Paris
Language: fre
Number of pages: 224
Subjects: Pork.; Animals -- Folklore.; Cookery (Pork); Swine in art.
Notes: Bibliography: p. 217-218.