Eating in eighteenth-century Provence:
"A study of the development and evolution of Provençal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York ; London ; Oxford ; New Delhi ; Sydney
Bloomsbury Academic
2023
|
| Schriftenreihe: | Food in modern history traditions and innovations
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "A study of the development and evolution of Provençal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices '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 |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | IX, 269 Seiten |
| ISBN: | 9781350329942 |
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| 653 | 0 | |a Modern history to 20th century: c 1700 to c 1900 | |
| 653 | 0 | |a Regional & national history | |
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Datensatz im Suchindex
| _version_ | 1804186284485246976 |
|---|---|
| adam_text | Contents List of Figures and Tables Acknowledgements Preface vi viii x 1 Introduction 2 Travellers’ Perspectives on Food and Eating in Provence 17 3 Household Accounts 39 4 Daily Meals 57 1 5 From Garden and Orchard 6 Festive Foods, Luxuries and Incidentals 7 Manuscript Recipes 129 8 9 Meals and Menus À la provençale 155 173 85 105 10 Epilogue: Into the Nineteenth Century 189 Appendix 1 Travellers in Provence in the Eighteenth Century 221 Appendix 2 Recipe Manuscripts 229 Bibliography 245 Index 263
|
| adam_txt |
Contents List of Figures and Tables Acknowledgements Preface vi viii x 1 Introduction 2 Travellers’ Perspectives on Food and Eating in Provence 17 3 Household Accounts 39 4 Daily Meals 57 1 5 From Garden and Orchard 6 Festive Foods, Luxuries and Incidentals 7 Manuscript Recipes 129 8 9 Meals and Menus À la provençale 155 173 85 105 10 Epilogue: Into the Nineteenth Century 189 Appendix 1 Travellers in Provence in the Eighteenth Century 221 Appendix 2 Recipe Manuscripts 229 Bibliography 245 Index 263 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Santich, Barbara |
| author_GND | (DE-588)1318988411 |
| author_facet | Santich, Barbara |
| author_role | aut |
| author_sort | Santich, Barbara |
| author_variant | b s bs |
| building | Verbundindex |
| bvnumber | BV049488408 |
| ctrlnum | (OCoLC)1396133739 (DE-599)BVBBV049488408 |
| dewey-full | 641.59449 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.59449 |
| dewey-search | 641.59449 |
| dewey-sort | 3641.59449 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| era | Geschichte 1700-1800 gnd |
| era_facet | Geschichte 1700-1800 |
| format | Book |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T23:19:14Z |
| indexdate | 2024-07-10T10:08:41Z |
| institution | BVB |
| isbn | 9781350329942 |
| language | English |
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| physical | IX, 269 Seiten |
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| publisher | Bloomsbury Academic |
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| series2 | Food in modern history traditions and innovations |
| spelling | Santich, Barbara Verfasser (DE-588)1318988411 aut Eating in eighteenth-century Provence Barbara Santich New York ; London ; Oxford ; New Delhi ; Sydney Bloomsbury Academic 2023 IX, 269 Seiten txt rdacontent n rdamedia nc rdacarrier Food in modern history traditions and innovations Includes bibliographical references and index "A study of the development and evolution of Provençal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices '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 Geschichte 1700-1800 gnd rswk-swf Kultur (DE-588)4125698-0 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Provence (DE-588)4047564-5 gnd rswk-swf Cooking, French / Provençal style / History / 18th century Food habits / France / Provence / History / 18th century BUS070120 Food & society HISTORY / Europe / France HISTORY / Modern / 18th Century HISTORY / Social History Kulturwissenschaften: Gesellschaft und Kulinarisches Modern history to 20th century: c 1700 to c 1900 Regional & national history Sozial- und Kulturgeschichte Cuisine provençale / Histoire / 18e siècle Provence (DE-588)4047564-5 g Ess- und Trinksitte (DE-588)4015556-0 s Kultur (DE-588)4125698-0 s Geschichte 1700-1800 z DE-604 9781350329959 ebook 9781350329966 epub Digitalisierung BSB München - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=034833781&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | Eating in eighteenth-century Provence |
| title_auth | Eating in eighteenth-century Provence |
| title_exact_search | Eating in eighteenth-century Provence |
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| title_short | Eating in eighteenth-century Provence |
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