THE FRENCH SCIENCE OF FOOD

Kabakova, Galina

English

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THE FRENCH SCIENCE OF FOOD

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THE FRENCH SCIENCE OF FOOD

Annotation

PII

S0869-54150000408-1-1

Publication type

Article

Status

Published

Authors

Galina Kabakova Send message

Edition

Issue 5

Pages

3-12

Abstract

The article discusses the most important works by the French experts on the history and current practices of food published in the last twenty years. It is during this period that the French cuisine becomes a new interdisciplinary area of research. The review presents the main approaches of historians, ethnologists, sociologists, and psychologists to the changing relationship between humans and their food, as well as to the history of establishment of the French gastronomy cult in Europe, and of the emergence of the contemporary system of nutrition.

Keywords

national identity, systems of nutrition, food, gastronomy, food fears

Date of publication

01.09.2012

Number of purchasers

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433

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0.0 (0 votes)

Cite Download pdf

GOST	Kabakova G. THE FRENCH SCIENCE OF FOOD // Ethno review. – 2012. – Issue 5 C. 3-12 .
MLA	Kabakova, Galina "THE FRENCH SCIENCE OF FOOD." Ethno review. 5 (2012).:3-12.
APA	Kabakova G. (2012). THE FRENCH SCIENCE OF FOOD. Ethno review. no. 5, pp.3-12

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References

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Durif-Bruckert 2007 – Durif-Bruckert Ch. La nourriture et nous. Paris: Armand Colin, 2007.
Febvre 1938 – Febvre L. Répartition géographique des fonds de cuisine en France // Travaux du 1er Congrès international de Folklore. Tours, 1938.
Ferrières 2002 – Ferrières M. Histoire des peurs alimentaires. Paris: Le Seuil, 2002.
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Kaufmann 2005 – Kaufmann J.-C. Casseroles, amour et crises. Ce que cuisiner veut dire. Paris: Armand Colin, 2005.
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Le Grand d’Aussy 1782 – Le Grand d’Aussy P.J.B. Histoire de la vie privée des Français depuis l’origine de la nation jusqu’à nos jours. Paris: impr. de P.-D. Frères, 1782.
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Wheaton 1983 – Wheaton B.K. Savoring the Past: The French Kitchen and Table from 1300 to 1789. Philadelphia: University of Pennsylvania Press, 1983