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Synopsis
A study of the development and evolution of Provençal 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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À 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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Eating in Eighteenth-century Provence (Paperback)
Edité par
Bloomsbury Publishing PLC, London, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
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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 réf. du vendeur 9781350329973
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Eating in Eighteenth-century Provence
Edité par
Bloomsbury Publishing PLC, GB, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
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 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. N° de réf. du vendeur LU-9781350329973
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Eating in Eighteenth-century Provence
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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)
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Bloomsbury Academic, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)
Edité par
Bloomsbury Academic, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Couverture souple
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Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)
Edité par
Bloomsbury Academic, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
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Eating in Eighteenth-century Provence (Paperback)
Edité par
Bloomsbury Publishing PLC, London, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Paperback
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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 our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N° de réf. du vendeur 9781350329973
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Eating in Eighteenth-century Provence: The Evolution of a Tradition
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Eating in Eighteenth-century Provence (Paperback)
Edité par
Bloomsbury Publishing PLC, London, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Paperback
Vendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9781350329973
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