[{"command":"add_css","data":[{"rel":"stylesheet","media":"all","href":"\/core\/themes\/stable9\/css\/views\/views.module.css?tgrp2r"}]},{"command":"css","selector":".poursuites-de-lecture-cartes","argument":{"display":"none"}},{"command":"insert","method":"html","selector":".poursuites-de-lecture-articles .results","data":"\u003Cdiv class=\u0022view view-poursuites-de-lecture view-id-poursuites_de_lecture view-display-id-article_papier\u0022\u003E\n  \n    \n      \n      \u003Cdiv class=\u0022view-content\u0022\u003E\n      \u003Cdiv class=\u0022carte-teaser\u0022\u003E\n  \u003Cdiv id=\u0022node-30345\u0022 class=\u0022thumbnail\u0022 \u003E\n    \u003Cdiv class=\u0022caption\u0022\u003E\n      \u003Cdiv class=\u0022caption-content\u0022\u003E\n        \u003Cdiv class=\u0022caption-body\u0022\u003E\n\n          \u003Ch2 class=\u0022title title9 text-center\u0022\u003E\n            \u003Ca class=\u0022text-decoration-none\u0022 href=\u0022\/les-livres-de-cuisine-de-gutenberg-%C3%A0-lencyclop%C3%A9die\u0022\u003E\n              \u003Cspan\u003ELes livres de cuisine, de Gutenberg \u00e0 l\u0026#039;Encyclop\u00e9die\u003C\/span\u003E\n\n            \u003C\/a\u003E\n          \u003C\/h2\u003E\n\n                      \u003Cdiv\u003E\n              Apr\u00e8s Ren\u00e9 Harot qui, dans le num\u00e9ro 6 (novembre), nous a d\u00e9crit un repas d\u0026#039;enterrement au temps de Romulus, le deuxi\u00e8me invit\u00e9 de cette chronique est Alain Girard, conservateur adjoint des biblioth\u00e8ques de la ville de Caen, auteur d\u0026#039;un remarquable\u2026\n            \u003C\/div\u003E\n          \n                      \u003Cdiv class=\u0022article-infos pt-4\u0022\u003E\n                              \u003Ca href=\u0022\/auteur\/alain-girard\u0022\u003EAlain Girard\u003C\/a\u003E dans \u003Ca href=\u0022\/parution\/mensuel-8\u0022\u003Emensuel 8\u003C\/a\u003E\n                                            dat\u00e9 janvier 1979\n                                        \u003C\/div\u003E\n          \n        \u003C\/div\u003E\n      \u003C\/div\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\u0022carte-teaser\u0022\u003E\n  \u003Cdiv id=\u0022node-29238\u0022 class=\u0022thumbnail\u0022 \u003E\n    \u003Cdiv class=\u0022caption\u0022\u003E\n      \u003Cdiv class=\u0022caption-content\u0022\u003E\n        \u003Cdiv class=\u0022caption-body\u0022\u003E\n\n          \u003Ch2 class=\u0022title title9 text-center\u0022\u003E\n            \u003Ca class=\u0022text-decoration-none\u0022 href=\u0022\/taillevent-la-premi%C3%A8re-star-de-la-gastronomie\u0022\u003E\n              \u003Cspan\u003ETaillevent, la premi\u00e8re star de la gastronomie\u003C\/span\u003E\n\n            \u003C\/a\u003E\n          \u003C\/h2\u003E\n\n                      \u003Cdiv\u003E\n              Le Viandwrde Guillaume Tirel dit Taillevent passe pour \u00eatre le premier livre de cuisine fran\u00e7ais. Pourtant, on a d\u00e9couvert r\u00e9cemment un manuscrit bien ant\u00e9rieur \u00e0 la naissance de son auteur pr\u00e9sum\u00e9. Le grand Taillevent serait-il un usurpateur ?\n            \u003C\/div\u003E\n          \n                      \u003Cdiv class=\u0022article-infos pt-4\u0022\u003E\n                              \u003Ca href=\u0022\/parution\/mensuel-61\u0022\u003Emensuel 61\u003C\/a\u003E\n                                            dat\u00e9 novembre 1983\n                                        \u003C\/div\u003E\n          \n        \u003C\/div\u003E\n      \u003C\/div\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\u0022carte-teaser\u0022\u003E\n  \u003Cdiv id=\u0022node-16491\u0022 class=\u0022thumbnail\u0022 \u003E\n    \u003Cdiv class=\u0022caption\u0022\u003E\n      \u003Cdiv class=\u0022caption-content\u0022\u003E\n        \u003Cdiv class=\u0022caption-body\u0022\u003E\n\n          \u003Ch2 class=\u0022title title9 text-center\u0022\u003E\n            \u003Ca class=\u0022text-decoration-none\u0022 href=\u0022\/a-la-table-du-pape\u0022\u003E\n              \u003Cspan\u003EA la table du pape\u003C\/span\u003E\n\n            \u003C\/a\u003E\n          \u003C\/h2\u003E\n\n                      \u003Cdiv\u003E\n              Perdrix rouge, plat de veau \u00e0 la romaine, fromage de bufflesse, melons... C\u0026#039;est bien au milieu du XVe si\u00e8cle, \u00e0 Rome, dans les cuisines pontificales, qu\u0026#039;est n\u00e9e la gastronomie moderne.\n            \u003C\/div\u003E\n          \n                      \u003Cdiv class=\u0022article-infos pt-4\u0022\u003E\n                              \u003Ca href=\u0022\/auteur\/bruno-laurioux\u0022\u003EBruno Laurioux\u003C\/a\u003E dans \u003Ca href=\u0022\/parution\/mensuel-308\u0022\u003Emensuel 308\u003C\/a\u003E\n                                            dat\u00e9 avril 2006\n                                        \u003C\/div\u003E\n          \n        \u003C\/div\u003E\n      \u003C\/div\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/div\u003E\n\n    \u003C\/div\u003E\n  \n      \n          \u003C\/div\u003E\n","settings":null},{"command":"css","selector":".poursuites-de-lecture-articles .ico-arrow-r","argument":{"display":"none"}},{"command":"css","selector":".poursuites-de-lecture-articles .ico-arrow-l","argument":{"display":"none"}},{"command":"css","selector":".poursuites-de-lecture-articles","argument":{"display":"block"}},{"command":"css","selector":".poursuites-de-lecture-parutions","argument":{"display":"none"}},{"command":"insert","method":"html","selector":".poursuites-de-lecture-bouton-tag","data":"\u003Ca href=\u0022\/tags\/livre-de-cuisine\u0022 class=\u0022btn btn-primary text-right float-end\u0022\u003ELivre de cuisine\u003C\/a\u003E","settings":null}]