The Beginnings of Provencal Cuisine: Food, Cooking and Eating in 18th-century Provence 9781350329942

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Автор: Barbara Santich
Название: The Beginnings of Provencal Cuisine: Food, Cooking and Eating in 18th-century Provence
ISBN: 9781350329942
Издательство: Bloomsbury Academic
Классификация:

Региональная и национальная история

История нового времени до 20 века: с 1700 по 1900

Питание и общество

ISBN-10: 1350329940
Обложка/Формат: Hardback
Страницы: 280
Вес: 0.28 кг.
Дата издания: 07.09.2023
Серия: Food in modern history: traditions and innovations
Язык: English
Иллюстрации: 10 bw illus
Размер: 163 x 242 x 22
Читательская аудитория: Professional & vocational
Ключевые слова: Food & society,Modern history to 20th century: c 1700 to c 1900,Regional & national history, BUSINESS & ECONOMICS / Industries / Food Industry,HISTORY / Europe / France,HISTORY / Modern / 18th Century,HISTORY / Social History
Подзаголовок: The evolution of a tradition
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Поставляется из: Англии
Описание: 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 Provencal 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 Provencal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provencal 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 Provencal 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.

The Beginnings of Provencal Cuisine: Food, Cooking and Eating in 18th-century Provence, Barbara Santich