Articles liés à Eating in Eighteenth-century Provence: The Evolution...
Eating in Eighteenth-century Provence: The Evolution of a Tradition - Couverture souple
Livre 6 sur 13: Food in Modern History: Traditions and Innovations
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour Eating in Eighteenth-century Provence: The Evolution...
Image d'archives
Eating in Eighteenth-century Provence (Paperback)
Edité par
Bloomsbury Publishing PLC, London, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781350329973
Acheter neuf
EUR 41,14
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Eating in Eighteenth-century Provence
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9781350329973
Acheter neuf
EUR 44,24
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image fournie par le vendeur
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
Acheter neuf
EUR 44,47
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Eating in Eighteenth-century Provence
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9781350329973
Acheter neuf
EUR 41,04
Expédition à EUR 4,84
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
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
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. In. N° de réf. du vendeur ria9781350329973_new
Acheter neuf
EUR 41,25
Expédition à EUR 13,94
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
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
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 2025. paperback. . . . . . N° de réf. du vendeur V9781350329973
Acheter neuf
EUR 47,13
Expédition à EUR 9,50
Expédition depuis Irlande vers Etats-Unis
Expédition depuis Irlande vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)
Edité par
Bloomsbury Publishing, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Couverture souple
Vendeur : Books Puddle, New York, NY, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. pp. 280. N° de réf. du vendeur 26401975816
Acheter neuf
EUR 61,24
Expédition à EUR 3,44
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Eating in Eighteenth-century Provence: The Evolution of a Tradition (Food in Modern History: Traditions and Innovations)
Edité par
Bloomsbury Publishing, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Couverture souple
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Print on Demand pp. 280. N° de réf. du vendeur 394401239
Acheter neuf
EUR 59,20
Expédition à EUR 7,56
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
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
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 2025. paperback. . . . . . Books ship from the US and Ireland. N° de réf. du vendeur V9781350329973
Acheter neuf
EUR 58,15
Expédition à EUR 9,04
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Eating in Eighteenth-century Provence (Paperback)
Edité par
Bloomsbury Publishing PLC, London, 2025
ISBN 10 : 1350329975
ISBN 13 : 9781350329973
Neuf
Paperback
Vendeur : AussieBookSeller, Truganina, VIC, Australie
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. 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
Acheter neuf
EUR 37,04
Expédition à EUR 31,86
Expédition depuis Australie vers Etats-Unis
Expédition depuis Australie vers Etats-Unis
Quantité disponible : 1 disponible(s)