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Author: Barbara Santich
Publisher: Bloomsbury Publishing
ISBN: 1350329967
Category : History
Languages : en
Pages : 281
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Book Description
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Author: Barbara Santich
Publisher: Bloomsbury Publishing
ISBN: 1350329967
Category : History
Languages : en
Pages : 281
Get Book Here
Book Description
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.
Author:
Publisher: Odile Jacob
ISBN: 2738188907
Category :
Languages : en
Pages : 419
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Book Description
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023154409X
Category : Cooking
Languages : en
Pages : 644
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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Author: Jean-Louis Flandrin
Publisher: Univ of California Press
ISBN: 0520238850
Category : Cooking
Languages : en
Pages : 230
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Book Description
Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.
Author: Sean Takats
Publisher: JHU Press
ISBN: 1421403382
Category : History
Languages : en
Pages : 216
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Book Description
In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and witty history, Sean Takats examines the lives of these cooks as they sought to improve their position in society and reinvent themselves as expert, skilled professionals. Much has been written about the cuisine of the period, but Takats takes readers down into the kitchen and introduces them to the men and women behind the food. It is only in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, the contributions of ordinary workers to eighteenth-century intellectual life. He shows how cooks, along with decorators, architects, and fashion merchants, drove France’s consumer revolution, and how cooks' knowledge about a healthy diet and the medicinal properties of food advanced their professional status by capitalizing on the Enlightenment’s new concern for bodily and material happiness. The Expert Cook in Enlightenment France explores a unique intersection of cultural history, labor history, and the history of science and medicine. Relying on an unprecedented range of sources, from printed cookbooks and medical texts to building plans and commercial advertisements, Takats reconstructs the evolving role of the cook in Enlightenment France. Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.
Author: Rotraud von Kulessa
Publisher: Open Book Publishers
ISBN: 1783743468
Category : Literary Collections
Languages : en
Pages : 141
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Book Description
Face aux défis – entre autres politiques – auxquels sont confrontés différents pays européens, les chercheurs dix-huitiémistes ont souhaité revenir sur des expressions anciennes de valeurs partagées et les interrogations passées sur des questions qui restent souvent d’actualité. Au Siècle des Lumières, nombre d’hommes et de femmes de lettres ont envisagé l’avenir du continent en particulier pour entériner leur souhait de garantir la paix en Europe. Les textes, réunis dans cette anthologie, et signés des grands écrivains du temps (Rousseau, Montesquieu, Voltaire, Kant, Hume ou encore Staël), comme d’oubliés de l’histoire, présentent, avec quelques excursus chronologiques (de Sully à Hugo) les réflexions de penseurs d’un dix-huitième siècle aux bornes chronologiques étendues – l’émergence et la chute de l’Empire engendrent des bouleversements nombreux –, sur l’Europe, son histoire, sa diversité, mais aussi sur ce qu’ont en commun les nations qui composent, dans leur variété, un ensemble géographique. Ils mettent en évidence les origines historiques d’un projet d’union européenne, le souhait de consolider les liens du continent avec le Maghreb ou la Turquie, l’importance accordée au commerce et les inquiétudes suscitées par les sursauts de l’histoire, mais aussi l’espoir placé dans les générations futures. La Société française d’étude du XVIIIe siècle, l’Université d’Augsburg, l’Université d’Oxford ont généreusement contribué à la publication de ce volume. In view of the challenges—many of which are political—that different European countries are currently facing, scholars who work on the 18th century have compiled this anthology which includes earlier recognitions of common values and past considerations of questions which often remain pertinent nowadays. During the Enlightenment, many men and women of letters envisaged the continent’s future in particular when stressing their hope that peace could be secured in Europe. The texts gathered here, and signed by major thinkers of the time (Rousseau, Montesquieu, Voltaire, Kant, Hume or Staël for instance), as well as by writers history has forgotten, present the reflections, with a couple of chronological extensions (from Sully to Victor Hugo) of authors from the long eighteenth century—the French Empire and the fall of Napoleon generated numerous upheavals—on Europe, its history, its diversity, but also on what the nations, which, in all their diversity, make up a geographical unit, have in common. They show the historical origins of the project of a European union, the desire to consolidate the continent’s ties to the Maghreb or to Turkey, the importance granted to commerce and the worries engendered by history’s convulsions, but also the hope vested in future generations. The Société française d’étude du XVIIIe siècle, Augsburg University and the University of Oxford have generously contributed towards the publication of this volume.
Author: Jennifer J. Davis
Publisher: LSU Press
ISBN: 0807145343
Category : Cooking
Languages : en
Pages : 265
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Book Description
Combining rigorous archival research with social history and cultural studies, Defining Culinary Authority uncovers the lost world of France s cooks. Davis interrogates the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to question cooks authority in treatises about cooking and consuming food. This question of who wielded culinary influence and thus shaped standards of taste continued to reverberate throughout society in the early nineteenth century.
Author: New York State Library (Albany, NY)
Publisher:
ISBN:
Category :
Languages : en
Pages : 290
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Book Description
Author: New York State Library
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 686
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Book Description
Author: New York (State). Legislature. Senate
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 760
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Book Description
