Eating in Eighteenth-century Provence: The Evolution of a Tradition - Couverture souple

Livre 6 sur 13: Food in Modern History: Traditions and Innovations

Santich, Barbara

9781350329973: Eating in Eighteenth-century Provence: The Evolution of a Tradition

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ISBN 10 : 1350329975 ISBN 13 : 9781350329973

Editeur : Bloomsbury Academic, 2025

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A study of the development and evolution of Proven�al cuisine and its links to post-revolutionary culture through primary sources including travel narratives, household accounts, manuscript recipes and meal invoices.

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� propos de l'auteur

Barbara Santich is Professor Emeritus at University of Adelaide, Australia, where she established the graduate program in gastronomy in 2001. She is the author of nine books including Bold Palates: Australia's Gastronomic Heritage (2012) which was short-listed for the non-fiction category of the 2013 Prime Minister's Literary Awards.

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�diteur: Bloomsbury Academic
Date d'�dition: 2025
Langue: anglais
ISBN 10: 1350329975
ISBN 13: 9781350329973
Reliure: Broch�
Nombre de pages: 280
Coordonn�es du fabricant: non disponible
Personne responsable: non disponible

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9781350329942: Eating in Eighteenth-Century Provence: The Evolution of a Tradition

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ISBN 10 : 1350329940 ISBN 13 : 9781350329942
Editeur : Bloomsbury Academic, 2023
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Eating in Eighteenth-century Provence (Paperback)

Barbara Santich

Edit� par Bloomsbury Publishing PLC, London, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Paperback. Etat : new. Paperback. '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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9781350329973

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Eating in Eighteenth-century Provence

Barbara Santich

Edit� par Bloomsbury Publishing PLC, GB, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni

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Paperback. Etat : New. '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 Proven�al 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 Proven�al food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Proven�al 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 Proven�al 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. N� de r�f. du vendeur LU-9781350329973

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Eating in Eighteenth-century Provence

Barbara Santich

Edit� par Bloomsbury Publishing (UK), 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)

Santich, Barbara

Edit� par Bloomsbury Academic, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)

Santich, Barbara

Edit� par Bloomsbury Academic, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)

Barbara Santich

Edit� par Bloomsbury Publishing, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)

Santich, Barbara

Edit� par Bloomsbury Academic, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)

Santich Barbara

Edit� par Bloomsbury Publishing, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)

Santich Barbara

Edit� par Bloomsbury Publishing, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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Eating in Eighteenth-century Provence: The Evolution of a Tradition

Santich, Barbara/ Scholliers, Peter (Editor)/ Bentley, Amy (Editor)

Edit� par Bloomsbury USA Academic, 2025

ISBN 10 : 1350329975 ISBN 13 : 9781350329973

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